Print
Ingredients
Scale
- 6 pieces of bacon, diced
- 3 cloves garlic, minced
- ½ head small cauliflower (about 4–6 ounces), cut into florets
- 3 pounds russet or yellow potatoes, peeled and cut into ½” pieces
- 6–8 cups chicken broth (or water)
- 2 teaspoons kosher salt, more to taste
- ½ teaspoon black pepper
- ½ cup sour cream or Greek yogurt
- 1–2 tablespoons fresh lemon juice
- Small handful of chives, sliced (for garnish)
- ½ cup shredded cheddar cheese (for garnish)
Instructions
- Heat a large pot over medium heat and cook the diced bacon until crispy. Set aside and drain excess grease.
- Sauté minced garlic and cauliflower florets in the pot for about 2 minutes.
- Add potatoes, chicken broth, salt, and pepper; bring to a gentle boil, then simmer for about 18 minutes until tender.
- Blend until smooth, then whisk in sour cream and lemon juice.
- Adjust seasoning and serve topped with crispy bacon, cheddar cheese, and chives.
Notes
Ensure bacon is crispy for the best texture contrast.
For a vegan option, substitute bacon with smoked paprika and use plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg