Cauliflower Soup
1 head cauliflower
4-6 red potatoes, cut in quarters and skin left on
6 cloves garlic
1/3 red onion
2-14oz cans chicken broth
2 cups water
1 can cream of mushroom soup (I used cream of mushroom with roasted garlic, but regular would be good, too)
2 tbsp butter
1/2 cup grated sharp cheddar cheese (or more, if you prefer)
4-6 slices bacon, cooked and chopped up (for garnish)
Sour cream and more shredded cheese for garnish, as well.
Cut the cauliflower into florets and put into a large saucepan. Add potatoes, garlic and red onions. Pour chicken broth and water over them and bring to a boil. Simmer until everything is cooked throughly and softened, about 12-15 minutes. I used an immersion blender, but you could pour the mixture into a blender and blend until smooth. If you use a blender, make sure you cover and hold the top with a towel. The hot mixture will force the top off of the blender and make a huge mess if you don't. Once blended and back in the saucepan, add the cream of mushroom soup and butter, then the cheese.
Garnish with sour cream, more sharp cheddar cheese and bacon.......yum!!!
