| Recipe: |
4 slices bacon
1 onion, finely chopped
1lb. cauliflower, cut into small florets; stem peeled and chopped (about 1 small head)
1 medium russet potato, cut into 1" pieces (I left the peel on)
1 carrot, peeled and grated
3-4 garlic cloves, minced
1/2 t. salt
1/4 t. black pepper
1 t smoked paprika
2-3 c. chicken stock
2-3 oz. cream cheese
grated cheddar cheese & sour cream to garnish
Fry bacon. Drain on paper towels and crumble (this is for garnish). Leave about 1 T. bacon fat in skillet and fry onions until translucent. Add cauliflower, potato, carrot, and garlic and continue frying until veggies begin to soften and brown a little.
Transfer to saucepan and add enough chicken broth to nearly cover the veggies, the salt and pepper. Simmer until the vegetables are very soft (10-15 minutes?). Add cream cheese and stir until melty/dissolved. Whir with immersion blender until fairly smooth.
Put in bowls and garnish with bacon, cheese, and sour cream.
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Nearly verbatim from a Sunday magazine (they used half the bacon and Greek yogurt instead of sour cream :-). Credited to "Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot" |
