Cauliflower Potato Soup
Ingredients
- 1 medium onion, chopped
- ½ cup chopped celery
- 2 T butter (or oil)
- 1 T bacon grease
- 2 cups chopped potatoes
- 10 oz frozen riced cauliflower (or 1 small head cauliflower, chopped)
- 4 cups chicken broth (or 2 T chicken base + 4 cups water)
- 1 cup milk (or half and half or cream)
- 1 t garlic powder
- 1 t salt depending on chicken base used
- 1 t black pepper
Toppings
- green onions
- chopped, cooked bacon
Instructions
- Sauté the onion and celery in the butter until tender.
- Add the cauliflower and bacon grease and sauté 4-5 minutes.
- Off the heat, use an immersion blender to blend, about 3 minutes, until soup is creamy.
- Add milk (or broth if dairy free) and heat until warmed.
- Serve with toppings and enjoy!
Notes
If making dairy free, be sure to use oil instead of butter in step 1, and add more broth or water instead of milk to thin out the soup in step 4.