Baked Potato Soup With Cauliflower (rachael Ray)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 large baking potatoes, peeled halved lengthwise and thinly sliced crosswise
• 3 cups milk
• salt and pepper
• 1/2 head cauliflower, cored and chopped
• 1 bunch scallion, and green portions thinly sliced separately
• 4 slices bacon
• 1 cup shredded cheddar cheese (about 2 ounces)
• 1/4 cup sour cream

Recipe

• 1 in a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
• 2 cover and bring to a boil over medium-high heat. lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
• 3 add the remaining 1 cup milk, then puree the soup. season with salt and pepper.
• 4 microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
• 5 divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.