loaded cauliflower, potato and bacon soup
Curated Farm Bags include the main ingredients in this recipe!
A creamy, cozy, and delicious meal for the chilly nights ahead! This is a bit lighter and more healthy than your usual loaded soups and chowders, using more low-carb veggies.
Ingredients
4 slices bacon, diced2 tablespoons, unsalted butter
2 garlic cloves, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks, celery, diced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
kosher salt and ground black pepper
2 tablespoons, parsley leaves
Recipe Instructions
Step 1: Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.Step 2: Melt butter in the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
Step 3: Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly until slightly thickened about 3-4 minutes.
Step 4: Bring to a boil; reduce heat and simmer until cauliflower is tender about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until the desired consistency is reached.
Step 5: Serve immediately, garnished with bacon and parsley, if desired.
The recipe listed out above and the image are courtesy of Damn Delicious.
The recipe listed out above and the image are courtesy of Damn Delicious.