- 4 slices bacon, halved
- 6 scallions, thinly sliced, white and green parts separated
- 1 garlic clove, minced
- 4–5 cups cubed russet potatoes (roughly 2 pounds – peel them if you like, but I don’t!)
- 2 1/2 cups chopped cauliflower (about 1/2 a head of cauliflower)
- 3 cups bone broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh rosemary
- 1 teaspoon paprika
- 1/2 teaspoon fresh thyme
- 2 tablespoons sliced chives, for garnish
- Heat a soup pot or dutch oven over medium-high heat. Cook the bacon until browned and crisp, then transfer to a plate.
- Add the white parts of the scallions and garlic to the pot and sauté in the bacon fat for about 1 minute, or until fragrant and translucent. Add the potatoes and cauliflower to the pot and cook for an additional 5 minutes. Add the bone broth, sea salt, ground pepper, rosemary, paprika, and thyme. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until the potatoes are soft and they slide off easily when pierced by a fork.
- Optional: For a chunky soup, use a slotted spoon to remove some of the potatoes from the soup.
- Use an immersion blender to blend the soup until smooth. It can take 5 or so minutes to get a very smooth soup, so keep blending! If you want to thin the soup, add additional bone broth (or coconut milk) until it’s how you like it. If you removed potato chunks, add the reserved potatoes back into the pot and stir.
- Crumble the bacon. When serving, top with crumbled bacon, the green parts of the scallions, and chopped chives if desired.
Keywords: Loaded potato cauliflower soup, potato soup, cauliflower soup, gluten free soup