Ingredients
- 1 head cauliflower
- 16 ounces chicken broth
- 1/2 cup shredded cheese
- 4 ounces cream cheese
- 1 tbsp butter
- 5 strips bacon -- fried crisp
- 1/2 onion (chopped)
Method
- Break up the cauliflower into a soup pot and boil until tender in the chicken broth.
- In a medium sauté pan, fry the bacon and onion until bacon is crisp and onion is tender, drain off excess bacon grease.
- When the cauliflower is soft enough, remove from the broth with a slotted spoon and place in a blender. Process the cauliflower, cheeses and butter until smooth. Return the mixture to the broth.
- You may have to add more broth, depending on the consistency. Stir in bacon/onions.
- Simmer until warmed through.
Good to Know
Tamara's Notes: Skip the whole "remove cauliflower from the pot" step, and use a hand blender to puree it right into the broth in the pot. Add cheeses... and probably a little more broth/water until you get the right consistency... blend a little more. Then stir in the bacon/onion mixture. Garnish with a sprinkle of grated cheddar and reserved bacon bits.