Loaded Baked Potato and Cauliflower Soup

Ingredients

• 4 large slices (8 ounces/225 g) extra-thick-cut bacon
• 2 medium onions (12 ounces/340 g), chopped (about 2 cups)
• 2 large russet potatoes (2 pounds/910 g), peeled and cut into ½-inch (12-mm) pieces
• 1 medium head cauliflower (1¼ pounds/570 g), cut into small florets (about 6 cups)
• 8 cups (2 L) chicken stock or vegetable stock
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• Sour cream, for serving
• Chopped fresh chives, for serving
• Grated cheddar cheese, for serving

Instructions

1. Heat a large soup pot over medium-low heat. Lay the bacon slices flat in the pot and cook, turning occasionally, until crisp and most of the fat has rendered, 8 to 12 minutes.
2. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
3. Add the onions, salt, and black pepper. Cook over medium heat, stirring often, until soft and translucent, 10 to 12 minutes.
4. Stir in the potatoes, cauliflower, and stock. Cover and bring to a boil over high heat.
5. Reduce to a strong simmer and cook, stirring occasionally, until the potatoes and cauliflower are very tender, 15 to 20 minutes.
6. Purée the soup with an immersion blender until smooth, or carefully blend it in batches in a countertop blender. Taste and adjust the seasoning.
7. Chop or tear the crisp bacon into bite-size pieces. Ladle the soup into bowls and top with bacon, sour cream, chives, cheddar, and extra black pepper.