Baked Potato Soup With Cauliflower (Rachael Ray)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
  • Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
  • Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
  • Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
  • Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
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