Mark's Creamy Potato and Cauliflower Soup

Name: Mark's Creamy Potato and Cauliflower Soup
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 1/2 lb bacon; 1 large onion, chopped; salt; black pepper; 4 large Yukon gold potatoes or baby red potatoes, skins on, cut into chunks; 4 cup chicken broth; 1 head cauliflower, cut into florets; 3 cup whole milk or half and half; 1/2 stick butter; dash nutmeg; 1 can corn, 15 oz, drain ( opt )

Deneen Flowers @cook_3251233

Martinsburg, West Virginia

My boyfriend Mark is a wonderful cook. This is one of his yummy creations.

Deneen Flowers @cook_3251233

Martinsburg, West Virginia

My boyfriend Mark is a wonderful cook. This is one of his yummy creations.

Saved

Ingredients

2 tbspvegetable oil
1/2 lbbacon
1 largeonion, chopped
salt
black pepper
4 largeYukon gold potatoes or baby red potatoes, skins on, cut into chunks
4 cupchicken broth
1 headcauliflower, cut into florets
3 cupwhole milk or half and half
1/2 stickbutter
dashnutmeg
1 cancorn, 15 oz, drain ( opt )

Saved

Steps

1

Render bacon in oil slowly in a stockpot to get bacon grease. Add onions. Add salt and pepper. Cook on medium low heat until onions are translucent.
2

Add potatoes. Add chicken broth. Bring to boil. Then turn down to a simmer. Cook potatoes till almost done.
3

Add cauliflower. Add enough water to barely cover veggies. Bring to a boil and turn down to simmer. Simmer for thirty minutes.
4

Add milk. Blend until smooth or desired consistency. We use a boat motor blender (emulsion blender). Add corn. Add nutmeg. Simmer for ten minutes. Add butter.
5

You can drizzle some olive oil and cracked black pepper on top when serving.