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“This is a recipe from Rachael Ray's magazine. She recommends serving it with breadsticks. Use an immersion blender to easily puree the soup.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, combine the potatoes, 2 cups milk and 1 t salt.
  2. Cover and bring to a boil over medium-high heat.
  3. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes.
  4. Add the remaining 1 cup milk, then puree the soup.
  5. Season with salt and pepper.
  6. Microwave the bacon at high power until crisp, 3-4 minutes; crumble.
  7. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

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