I love, love, LOVE a good creamy soup in the fall!
This is my go to creamy soup recipe that I make at least once a month. It is full of flavor and super easy to make. So easy, in fact, that my kids helped me today!
Here is what you need:
Step 1: Dice and fry your bacon in a soup pot (i.e. the pot you are going to make your soup in… no need to make more dishes than you need!)
Step 2: While your bacon is frying, dice your 1 onion, a large (or 2 small) carrot & 2 celery. Mince your 3 garlic cloves also.
I had four awesome helpers in my kitchen today helping me wash veggies, mince, cut and even make the corn bread.
I bought the Gluten Free Cornbread Mix from Aldi to go along with the soup. The only additional ingredients required are milk, egg and oil. It was easy enough for these girls to mix up by themselves. They are really yummy!!!
Step 3: Once the bacon is fried, transfer to a napkin-lined plate and set aside. The bacon is going to be a topping for the soup after you ladle it in to bowls.
Step 4: Add the chopped onion, carrots, celery and minced garlic to the melted butter. Cook on medium low until the veggies are soft.
Step 5: Add your two bags of frozen cauliflower & Bay leaf, stir and cook for 5-6 minutes or until soft.
Step 6: Add 4 cups chicken broth. Turn heat up to high and bring to a boil. Once it boils, bring heat back down to medium low and let simmer 10-12 minutes.
Step 7: Slowly add 1 cup of half-half. If you add the half-half too fast, it will curdle. Add a small stream, then stir. Repeat until 1 cup of half-half is incorporated into soup.
Step 8: Season generously with salt. Add pepper as well. Taste test to get the right amount for you!
Step 9: Use a Blender or Immersion blender to blend 1/2 of the soup. I like to leave large pieces of vegetables in the chowder, but blending at least 1/2 of the soup will thicken the soup to a chowder like consistency. Sometimes I pour half of the soup into my blender, but today I decided to use my immersion blender which made it a little bit less messy. I just left all of the soup in the pot and blended until it reached the consistency I preferred!
Step 10: Ladle into bowls and top with fried bacon bits and cheddar cheese. Seriously, this makes the soup guys! Add the bacon & the cheese!
Butter up your cornbread if you made some~
Fall in LOVE!
- 5 slices of bacon
- 3 TB butter
- 3 cloves garlic
- 1 diced onion
- 1 large (or 2 small) carrots
- 2 stalks of celery
- 4 cups chicken broth
- 1 cup half and half
- 2 bags of frozen cauliflower
- 1 bay leaf
- salt and pepper
- cheddar cheese (for a garnish)
- Fry your bacon in your soup pot and then transfer to a lined plate.
- Add 3 TB butter to a soup pot on medium heat
- Add your diced onion, chopped celery, carrots & minced garlic and sautee until tender
- Add your 2 bags of frozen cauliflower. Cook for 5-6 minutes.
- Add the 4 cups of chicken broth. Turn heat on high and bring to a boil. Once boiling, reduce heat to low and simmer for 10-12 minutes until all veggies are tender.
- Slowly add 1 cup of half and half. Add a small stream at a time to prevent the half and half from curdling.
- Use and immersion blender or regular blender to blend about 1/2 of the soup. This will give you a thicker, chowder like consistency.
- Ladle into bowls and top with friend bacon and cheddar cheese.
- Fall in Love!
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