How to make it

  • Add enough olive oil to a 4 quart pot to cover the bottom.
  • Saute the onions and bacon until the onions are translucent and soft.
  • Add the water, potatoes, thyme, bay leaf and stock base to taste.
  • Cover and cook until the potatoes are almost soft.
  • At this point, add the cauliflower and continue cooking until all the vegetables are soft.
  • Now stir the whole thing with the stick blender until smooth and creamy.
  • Stir in the cream, the blue cheese and the scallions (green onions).
  • Add salt and lots of pepper to taste.
  • *It may be way too thick depending how much water you've added, so just feel free to stir in more water as you like, depending how thick you like your soup. It's easier to add water at the end and you don't want t end up with runny soup, so consider this as you add the water in the beginning. I like just enough water to cover the veggies and then I add more later.

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