Mark's Creamy Potato and Cauliflower Soup
Mark's Creamy Potato and Cauliflower Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mark's creamy potato and cauliflower soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

This is a quick and easy spin on a cream of cauliflower soup. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!

Mark's Creamy Potato and Cauliflower Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mark's Creamy Potato and Cauliflower Soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have mark's creamy potato and cauliflower soup using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mark's Creamy Potato and Cauliflower Soup:
  1. Get vegetable oil
  2. Take bacon
  3. Get onion, chopped
  4. Take salt
  5. Take black pepper
  6. Make ready Yukon gold potatoes or baby red potatoes, skins on, cut into chunks
  7. Make ready chicken broth
  8. Take cauliflower, cut into florets
  9. Prepare whole milk or half and half
  10. Prepare butter
  11. Get nutmeg
  12. Prepare corn, 15 oz, drain ( opt )

Cauliflower and carrots load it up with vitamins and the half and half makes it a lighter cream soup than some other cream-based versions. In dutch oven, heat to boiling cauliflower, potatoes, chicken broth and salt. Gently add potatoes, cauliflower, and rosemary. Bring the pot to a boil, then reduce to a simmer.

Instructions to make Mark's Creamy Potato and Cauliflower Soup:
  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.

Remove the pot from the heat and do not drain off the liquid! Place the water and the cauliflower in a large pot and bring to a boil. While the cauliflower is cooking, saute the garlic with the oil in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft. Add potato and cauliflower and toss through.

So that’s going to wrap it up with this exceptional food mark's creamy potato and cauliflower soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!