You know how I love to stash away individual portions of homemade soups in our freezer. With frozen leftovers, the work is already done, and all you have to do is defrost for a great lunch for school, work, or even home! Enjoy :)
Potato and Cauliflower Chowder
- 3 pieces bacon chopped
- 1/2 onion diced
- 3 cloves garlic minced
- 1 head cauliflower cut into 1-2″ florets
- 2 pounds potatoes Russet, unpeeled and cut into 1 inch cubes
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 1/2 teaspoons salt (if using store bought broth taste test after only 1 teaspoon)
- pepper to taste
- cheese grated
- green onions sliced
- bacon cooked
- In a large soup pot over medium heat, cook the bacon pieces while stirring, until golden brown, about 3 to 4 minutes.
- Add the diced onion and minced garlic to the pot and cook while stirring for 1 more minute.
- Add the cauliflower florets, potato chunks, and broth to the pot and bring to a boil. Turn the heat down to a low simmer and cook until the cauliflower and potatoes are tender when pierced with a fork, about 15 minutes.
- Dip a hand immersion blender into the pot and puree most but not all of the soup. Alternatively, pulse in a counter top blender until mostly smooth with some chunks remaining.
- Stir in the cream, butter, salt, and pepper. If desired, top with grated cheese, sliced green onions, and more bacon, and enjoy! Freeze the leftovers in individual portions for a rainy day.