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!

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

Directions:

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.

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, 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).

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.