Souper! Cheesey Potato Soup

Inspired by the television show "The Chew".. I started by following their recipe but between distractions leading me to mix up measurements and the thoughts of.. "What if I add.." I came up with this wonderful version of cheesey potato (and cauliflower) soup. 

What you need:

2 russet potatoes, peeled and diced

1 head of cauliflower, diced

6 oz bacon (I used applewood smoked bacon), diced

1 tbsp butter

4 tbsp olive oil

1 yellow onion, chopped

3 cloves of garlic

5 cups of chicken stock

5 cups of milk (I used 1%)

4 cups shredded cheese (I use a mix of whatever is in my fridge)

1 cup sour cream

1 tbsp dill (or more if you love dill like me)

Cayenne pepper 

Garlic salt and pepper

In a large pot, over medium heat, melt butter and 1 tblsp olive oil. Add cauliflower and sauté until cauliflower gets golden in color. Remove and set aside. 

In the same pot, sauté bacon pieces until crisp. Once crisp, remove bacon pieces and set aside. 

Remove some of the bacon fat from the pan until there is approximately 2 tblsp of bacon far left. Add 3 tblsp olive oil. 

Add the onion and garlic to the pan and sauté until the onions are translucent. Sprinkle the pan with the flour and stir while cooking for about a minute. Pour in chicken stock, milk, diced potato, the sautéed cauliflower, and seasonings. Stir and let come to a boil until the potato pieces and cauliflower are fork tender; about 15 minutes. 

Using a hand blender purée the hot soup until smooth. Add cheese and continue to blend. Finish by stirring in the sour cream. 

Serve with a sprinkle of shredded cheese and the reserved bacon pieces. Top with addition cayenne pepper if desired. 

A creamy, smooth, yummy bowl of goodness!