Creamy Cauliflower Soup with Bacon and Corn

This creamy cauliflower soup is loaded with sweet corn and crunchy bacon. Creamy cauliflower soup has rich gourmet flavor and it's good for you!

Serving: 16 cups

Ingredients

• 12 oz bacon, sliced into ½" pieces

• 1 medium onion, diced

• 4 medium russet potatoes, peeled and chopped into ½" thick pieces

• 1 medium head cauliflower, cored and chopped into florets

• 7 cups warm water

• 1 cup heavy cream

• 4 tsp salt or to taste

• ½ tsp ground black pepper

• ¼ to 1 tsp cayenne pepper, or to taste

• 2 to 3 cups corn kernels (cooked from fresh or frozen)

• 1 Tbsp parsley, finely chopped - optional garnish

Instructions

1. Cook bacon in a 5½ qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.

2. Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.

3. Add chopped potatoes and cauliflower, 7 cups warm water along with 4 tsp salt, ½ tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).

4. Meanwhile cook your corn. Drain and cover to keep warm.

5. Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another 1/2 tsp cayenne). To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.

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