Mashed Potato Soup
A classic side dish gets turned into a meal on the go. Potatoes and cauliflower are simmered until tender in chicken stock, then puréed until smooth and silky. Finished with butter, bacon, and grated Cheddar, it’s the ultimate comfort food indulgence.
- 1 head cauliflower, stemmed and broken into large pieces
- 4 medium-sized yellow potatoes, quartered
- 4 Cups chicken stock
- Salt and pepper, to taste
- 2 Tablespoons unsalted butter
- 1/4 Cup snipped chives
- 4 pieces crispy cooked bacon, crumbled*
- 1/2 Cup grated Cheddar
Place the cauliflower and potatoes in a medium-sized pot and cover with the chicken stock. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes.
Working in batches, add the vegetables to a blender with some of the cooking liquid. Blend until silky smooth and nice and thick, about 1-2 minutes. Season with salt and pepper, to taste.
Drain any extra cooking liquid out of pot. Add the puréed cauliflower-potato mixture back into the pot and swirl in the butter. Ladle into bowls and top with the chives, bacon, and Cheddar.