I don’t know if you remember the other day when I said that Cove loves to help me with everything around the house, but I seriously meant it. I use to work on dinner by myself. We’d jam out to music and I would cook while he would play with play dough, color, etc. But lately, he has wanted to help me do everything in the kitchen. I even try to wear him, because it’s hard to cook with one hand and a toddler on your every growing belly.
I try to soak up ALL these moments. Even the hard and exhausting ones because I know it won’t be like this forever. Plus, how sweet is it to have a sous-chef as cute as he is?
This past week we tried a few recipes from Lindsay Maintland Hunt’s Healthyish cookbook. I’m truly obsessed with it right now, because its all about balance for us when it comes to eating healthy and this book is full of good recipes that are healthy but still have taste. I also love that she doesn’t try to recreate something unless it doesn’t already exist, she cuts out ingredients that make your life harder, works to use as few of dishes as possible, and does it the most efficient way.
It rained all weekend here, so we tried the Loaded Baked Potato and Cauliflower Soup. I typically make a chunky potato soup from my mom’s recipe, but this one caught my eye because it was fewer carbs and it’s smoother. Mine definitely didn’t end up looking like the picture. I didn’t scrape the bottom of the pan and my onions browned, but it still tasted amazing.
Loaded Baked Potato and Cauliflower Soup
Makes 12 Cups: Serves 4-6
- 4 large slices of extra thick cut bacon
- 2 onions, chopped (about two cups)
- 2 large russet potatoes peeled, cut into 1/2 inch pieces (about 5 cups)
- 1 medium head of cauliflower, cut into small florets (about 6 cups)
- 8 cups of chicken or vegetable stock (I used chicken)
- Sour cream
- Freshly chopped chives
- Grated cheddar cheese
I used these items from OXO in the process of making the soup.
- Pro 8″ Chef’s Knife – I used it for chopping the onions, potatoes, and cauliflower into small pieces.
- 12″ Tongs – To help with flipping the bacon.
- Wooden Corner Spoon – I LOVE wooden spoons. This one is great for going around corners and stirring your soup.
- Coarse Grater – Easy to use for the cheddar cheese block
- Swivel Peeler – This baby is sharp! I was peeling the potatoes and actually cut myself pretty badly. But it works like a charm.
- Kitchen and Herb Scissors – For cutting the chives, but I use them for SO much while cooking besides that.
- Heat a large soup pot on medium-low heat.
- Place bacon slices flat in the pot and cook until crispy and most of the fat has drained from the bacon.
- Use your 12″ Tongs to transfer bacon to a paper towel-lined plate, and leave your bacon grease in the pot.
- Add chopped onions and salt and pepper to pot. Cook until onions are translucent and soft. (Mine cooked a little past translucent making them brown.)
- Stir in potatoes, cauliflower, and stock. Cover and bring to a boil over high heat. Reduce to a strong simmer and cook stirring off and on until potatoes are soft. This is about 15-20 minutes.
- Puree the soup using a blender in batches or a handheld immersion blender.
- Slice or crumble bacon over bowls of soup and serve with sour cream, chives, and cheese.
I hope you enjoy it!