Thursday- Creamy Cauliflower Soup

Adapted from recipe by Nadia G. of B*tchin’ K*tchen

Chef’s Notes: You might have noticed where I got this recipe. Ever since Food Network created the Cooking Channel; I have found a new love. When they began advertising for a new show called B*tchin’ Kitchen, I initially was turned off because I usually curse like an 80-year-old (oooh, fiddlesticks). Once I saw it once, I added it to our dvr. SmithCale and I actually watch it together, so when we saw this recipe on a show devoted to unloved veggies; I made it.

Plan of Attack:

1. Cook bacon

2. Make soup

Ingredients for 4:

1/2 Tbsp olive oil

3 slices bacon

1 leek, thinly sliced

6 C chicken broth

1 head cauliflower, chopped

2 potatoes, diced

1 bay leaf

¾ C shredded cheddar cheese

Salt and pepper to taste

Instructions:

1. In a large pot, add olive oil and heat to medium-high heat. Add bacon and cook until crisp. Remove and roughly chop; set aside
2. In the same pot, on medium heat add chicken broth, cauliflower, potatoes and bay leaf. Simmer for 15-20 minutes or until all veggies are tender
3. In a blender add 3C of the soup, and blend until smooth
4. Add back to the pot, turn heat to medium-low, add salt, pepper and cheddar. Stir until cheese melts
5. Ladle into bowls and sprinkle with reserved bacon
6. Enjoy!