I just love this one for fall!


MOCK POTATO SOUP

1 medium cauliflower, cut into small chunks, about 20 ounces after trimming

1 small onion, diced, 2 1/2 ounces

3 cups chicken broth (homemade recommended)

3 tablespoons butter

1/2 cup heavy cream

Salt and pepper, to taste

4 ounces cheddar cheese, shredded (pre-shredded not recommended)

3 pieces bacon, fried until crisp and crumbled, optional

2 green onions, chopped, optional

2 tablespoons fresh parsley, finely chopped


In a large dutch oven, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the butter and cream; mix well. Add salt and pepper to taste. Stir in the cheese; heat very slowly until melted. Garnish with bacon, green onion and parsley.


Makes about 6 cups or 6 big servings

Can be frozen without the toppings