Loaded baked potato and cauliflower Soup

• porsi: 4-6

Bahan-bahan

200g extra-thick streaky bacon

2 onions, chopped

2 tsp salt

1 tsp ground black pepper

900g floury potatoes, peeled and cut into cubes

1 medium head of cauliflower, cut into small florets

2L chicken or vegetable stock

To serve:

Sour cream

Chives, snipped

Cheddar, grated

Petunjuk

1 Heat a large pot over a medium-low heat. Place the bacon slices flat in the pot and cook for 8-12 minutes until crispy and most of the fat has drained from the bacon. Using tongs, transfer the bacon to a plate lined with kitchen paper, leaving the fat in the pot.

2 Add the onions, salt and pepper. Cook, stirring often, for 10-12 minutes until the onions are translucent and soft.

3 Stir in the potatoes, cauliflower and stock. Cover with a lid and bring to a boil over a high heat. Reduce to a strong simmer and cook, stirring here and there, for 15-20 minutes until the potatoes are very soft.

4 Purée the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like.

5 Slice or tear the cooked bacon into bite-sized pieces and sprinkle it over bowls of the soup. Serve topped with sour cream, chives and cheese.