Baked Potato Soup with all the goods!

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 4 people


  • 2 slices of bacon
  • ½ large white onion, or 1 small one, diced
  • 2 garlic cloves, minced
  • 1 russet baking potato, peeled and cut into 1 inch chunks, about 2 cups
  • 1 small head cauliflower, cut into 1 inch pieces, about 3 cups
  • 1 qt chicken stock
  • 2 scallions, sliced, for topping
  • 1/4 c cheddar cheese, grated for topping


  1. Cook the bacon in 2 teaspoons of olive oil over medium heat in a Dutch oven. When the bacon is finished cooking, remove from the pan and set aside.
  2. Pour the onions in the Dutch oven and cook in the leftover bacon grease. Cook the onions for 10-14 minutes or until they are translucent. Add the minced garlic and cook for another 2 minutes.
  3. Add the potatoes to the pan and then the cauliflower 4 minutes later. (The potatoes will take a little longer to cook.) After you have added the cauliflower, add in the chicken stock.
  4. Bring the pot to a boil and then lower to a simmer. Cook the vegetables for 20-25 minutes or until they are tender.
  5. When the potatoes and cauliflower are tender, turn off the heat. Using either an emersion blender or a regular blender, blend the soup until smooth.
  6. Season the soup with salt and pepper.
  7. To serve, ladle the soup into a bowl. Top with some reserved bacon crumbles, chopped scallions and some cheddar cheese. Enjoy!

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