Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mark's creamy potato and cauliflower soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
This is a quick and easy spin on a cream of cauliflower soup. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!
Mark's Creamy Potato and Cauliflower Soup is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Mark's Creamy Potato and Cauliflower Soup is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have mark's creamy potato and cauliflower soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mark's Creamy Potato and Cauliflower Soup:
- Get 2 tbsp vegetable oil
- Prepare 1/2 lb bacon
- Prepare 1 large onion, chopped
- Take salt
- Make ready black pepper
- Take 4 large Yukon gold potatoes or baby red potatoes, skins on, cut into chunks
- Take 4 cup chicken broth
- Prepare 1 head cauliflower, cut into florets
- Prepare 3 cup whole milk or half and half
- Take 1/2 stick butter
- Take dash nutmeg
- Take 1 can corn, 15 oz, drain ( opt )
Our Well Yes!® Creamy Cauliflower & Potato Sipping Soup features a smooth blend of delicious non-GMO veggies that's ready to go wherever you are. This veggie-packed soup is right at the crossroads of hearty and healthy. Cauliflower and carrots load it up with vitamins and the half and half makes it a lighter cream soup than some other cream-based versions. In dutch oven, heat to boiling cauliflower, potatoes, chicken broth and salt.
Steps to make Mark's Creamy Potato and Cauliflower Soup:
- Render bacon in oil slowly in a stockpot to get bacon grease. Add onions. Add salt and pepper. Cook on medium low heat until onions are translucent.
- Add potatoes. Add chicken broth. Bring to boil. Then turn down to a simmer. Cook potatoes till almost done.
- Add cauliflower. Add enough water to barely cover veggies. Bring to a boil and turn down to simmer. Simmer for thirty minutes.
- Add milk. Blend until smooth or desired consistency. We use a boat motor blender (emulsion blender). Add corn. Add nutmeg. Simmer for ten minutes. Add butter.
- You can drizzle some olive oil and cracked black pepper on top when serving.
Gently add potatoes, cauliflower, and rosemary. Bring the pot to a boil, then reduce to a simmer. Remove the pot from the heat and do not drain off the liquid! A healthy take on a loaded baked potato, this creamy cauliflower soup has all the fixings of a loaded potato (bacon included) but with fewer calories and carbs. Substituting a potato for the usual half-and-half or heavy cream gives this rich, full-bodied cauliflower soup a velvety texture without adding more fat.
So that’s going to wrap this up with this special food mark's creamy potato and cauliflower soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
