Baked Potato Soup With Cauliflower (Rachael Ray)

“Couldn't find a baked potato soup on here that had cauliflower in it, so here is one. Courtesy of Everyday with Rachael Ray.”
READY IN:
30mins
SERVES:
4
YIELD:
4 1 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: