Creamy Bacon Cauliflower and Potato Soup

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Total Time
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Portions icon

8 to 10


  • Ingredients

  • Preparation

  • 2pkgs Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, large dice
  • 2cups cooked white potato
  • 4cups roasted cauliflower
  • 1tbsp butter
  • 1large onion, sliced
  • 1tbsp garlic, minced
  • 1 ½cup cream
  • 2 ½cups (625 mL) chicken broth
  • 1cup sour cream
  • Salt
  • Pepper
  • Marble cheese, shredded
  • Green onion, sliced
  • Additional sour cream
  1. In a large skillet melt butter over medium high heat.
  2. Cook onion until soft and golden for about 5 minutes, add garlic and cook an additional minute, stirring often. Set aside.
  3. Using a blender and working in batches, blend half the cauliflower, potato and onion mixture with broth, cream and sour cream on high until smooth. Pour into a large pot. Continue with remaining ingredients.
  4. Bring soup to a simmer.
  5. Add bacon and season with salt and pepper. If soup is too thick add additional broth to thin it out.
  6. Ladle soup into bowls and garnish with cheese, onion and a dollop of sour cream.
Tips icon

Great to make in big batches. Freezes well.

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