Made with humble ingredients, but ultra-nourishing and flavourful, this creamy potato soup is the food equivalent of a big, warm hug. The potato’s fibre, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, can benefit human health.
One cauliflower head
One 250g tub of cream cheese (DF cream cheese/cheese spread for milk free option)
6 large russet potatoes, washed, peeled & cubed
One pack of streaky bacon
1/2 large white onion, diced finely
1 Tablespoon cornstarch
1/2 tsp salt
1 tsp garlic salt
1/2 tsp black pepper
1/2 tsp dried parsley
1/2 tsp seasoned salt
4 spring onions, diced
6 cups water + 2 vegetable stock cubes
Fresh chives for garnish
On the stove top in a saucepan over medium high heat, fry the bacon until crispy. Remove the bacon to a paper towel, crumble and save for later.
Add the diced onion and stir over medium heat until softened. Once softened, add the cornstarch and mix until combined.
Add the cauliflower, cream cheese, potatoes, garlic salt, pepper, parsley, seasoned salt, spring onions, water and stock.
Cook until the potatoes are soft.
Taste and add salt to your taste.
Scoop out the cauliflower, along with a cup or two of broth and place it in a blender, and add it back in and stir well.
Serve and garnish with additional spring onions/fresh chives and the bacon crumbles on top.
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