Happy Valentine’s Day! Today I’m bringing you an amazing recipe from Lindsay Maitland Hunt’s new cookbook Healthyish. Y’all know I love to cook and this recipe did not disappoint so let’s get to it shall we?
First of all, let’s start with how amazing this cookbook is. I’m a bit of a cookbook hoarder but I rarely end up making recipes from them. This book, however, I can see being used frequently in my house. We’re trying to focus more on the ingredients in the food we eat (with exceptions let’s be real) so I’m happy to have a new resource to get some healthy recipe ideas from. I literally want to make all of the toast combinations.
In the picture below you’ll see see the cast of characters provided to me by OXO for this post. We seem to be jinxed when it comes to keeping knives sharp and this Pro 8″ Chefs knife is literally the best knife I’ve ever used. It cut through the onion I was chopping so quickly I ended up slicing off a piece of my nail polish with it…whoops! And while I’ve had a plethora of wooden spoons before, this Wooden Corner Spoon is perfect from scraping around the edges of a pot so you don’t leave anything behind and is such a heavyweight spoon that you just know it’s going to last. Seriously, the quality of OXO products can’t be beat!
Ingredients
- 4 large slices of extra thick cut bacon
- 2 onions chopped (about 2 cups)
- Kosher salt and freshly ground black pepper
- 2 large russet potatoes, peeled and cut into 1/2-inch pieces
- 1 medium head cauliflower, cut into small florets
- 8 cups chicken stock
- Sour cream, chopped fresh chives, and grated Cheddar cheese, for serving
Instructions
- Heat a large soup pot over medium-low heat.
- Place the bacon slices flat in the pot and cook, turning a couple times, until crispy and most of the fat has drained from the bacon, 8-12 minutes. Using tongs, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- Add the onions, 2 teaspoons of salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10-12 minutes.
- Stir in the potatoes, cauliflower and stock, cover and bring to a boil over high heat. Reduce to a strong simmer and cook, stirring here and there, until the potatoes are very soft, 15-20 minutes.
- Puree the soup, using a blender in batches or a handheld immersion blender. Taste and season with additional salt and pepper, if you like.
- Slice or tear the cooked bacon into bite-size piece and sprinkle it over bowls of the soup. Serve topped with sour cream, chives and cheese.
We absolutely loved this soup! We try to watch the ingredients that are in our foods (OK, within reason people) and I love that there isn’t any heavy cream in this. You just use the ingredients that are already in the soup to provide the creamy texture you’re used to in your regular Loaded Baked Potato Soup. Tyler couldn’t even believe how good it was. The additional toppings of sour cream, cheese, and chopped bacon are totally necessary too. Don’t skimp! The sour cream adds an extra creaminess to the soup that takes it from great to next level. Just trust me on this.
While I love to cook and feel like I’m pretty good at it (not to toot my own horn or anything but toot toot!), this recipe was so easy and straightforward that it would be super easy even for someone who doesn’t cook that often. And if you don’t have an immersion blender to blend the soup, just throw it in your blender (in batches if needed) and blend away! It’s really that simple.
Now chop, chop! Go make this soup now and get yourself the Healthyish cookbook!
These products were sent to me for review by OXO but all opinions and content are 100% my own.
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