Thought I would share the recipe for this very rich, creamy and deceptively delicious soup! (What is so deceptive about it? There is cauliflower in there!)
2-3 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 scallions, white and green portions thinly sliced and separated
4 slices cooked bacon
1 cup shredded cheddar cheese
1/4 cup sour cream
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender (10-15 minutes). Add the remaining 1 cup milk, then puree soup. (I used my immersion hand blender).
Season with salt and pepper.
2. Microwave the bacon at high power until crisp (3-4 minutes), crumble. Ladle soup into bowls and top with shredded cheese, sour cream and crumbled bacon. Sprinkle scallion greens on top.