As usual in Oklahoma the weather has been changeable. Right now it is seasonally cold and windy. It’s a great day for a big pot of yummy soup. I had some quick sale cauliflower, potatoes and a package of bacon. They were my starting point. I decided to go all in with the bacon. Most soup recipes use 6 slices of bacon used as garnish. Not me! I had a 12 ounce package. That is one serving in my book.  LOL.

I have seen several recipes where the vegetables were roasted. That’s what I did with the cauliflower and carrots. That step added a wonderful and rich flavor to the finished soup. Also I have started to use Redmond Real Salt mined in Utah. The Redmond Salt adds a distinct flavor to dishes. The salt comes from an ancient sea salt deposit and has a great taste. This soup would pair well with sour dough bread. I hope you enjoy this recipe.

• 1 pound (approx.) Cauliflower broken into florets
• 3 small Carrots, peeled and sliced into 1 inch rounds
• 1 Tbsp Olive Oil or Coconut Oil
• 1 cup Milk
• 12 ozs Smoked Bacon
• 1 cup chopped Yellow Onion
• 6 Green Onions, sliced
• 4 cloves Garlic, peeled and pressed
• 1 pound Russet Potatoes, peeled and diced into ½ inch pieces
• 1 pound Gold Yukon or Red Potatoes, peeled and diced into ½ inch pieces
• 4 cups Chicken Broth or Stock, homemade or store bought
• 6 sprigs fresh Thyme or 1 Tbsp dried
• 2 Bay Leaves
• Salt and fresh ground Black Pepper to taste
• 8 ozs softened Cream Cheese
• Optional toppings – Green Onions, Chives or grated Cheese of your choice

Preheat oven to 400F. In a mixing bowl toss cauliflower and carrots in the oil and scoop into a parchment lined rimmed baking sheet. Sprinkle cauliflower with salt. Roast for 40 minutes. Let cool, place into a blender and puree with the milk. Set aside.

Cut the bacon into bite sized pieces. Over medium low heat cook the bacon in a large Dutch Oven until crispy. Leave the bacon in the Dutch Oven. Remove some of the bacon grease or leave the entire amount in the pot. Add the yellow and green onions to the Dutch Oven. Sauté for 5 minutes and add the garlic. Sauté for an additional 5 minutes. Add the potatoes, thyme and bay leaves to the Dutch Oven. Pour in the chicken stock. Bring to a boil. Reduce to a simmer and cover. Simmer for 20 minutes or until the potatoes are tender. Reduce heat to low. Add the cream cheese to the Dutch Oven. Mix in to mix and melt. Add the cauliflower/carrot puree to the Dutch Oven. Stir until the soup is mixed and warm.  Serve in bowls with your choice of toppings and bread.