Creamy Cauliflower Soup with Bacon and Corn
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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!
- 12 oz bacon sliced into 1/2" pieces
- 1 medium onion diced
- 4 medium russet potatoes peeled and chopped into 1/2" 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
- 1/2 tsp ground black pepper
- 1/4 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
Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.
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.
Add chopped potatoes and cauliflower, 7 cups warm water along with 4 tsp salt, 1/2 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).
Meanwhile cook your corn. Drain and cover to keep warm.
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.