Loaded Potato Cauliflower Soup
Ingredients
- 3 russet potatoes cut in 1 inch cubes
- 1/2 head cauliflower about 3 cups, roughly chopped
- 4 oz pancetta
- 1 medium yellow onion
- 2 cloves garlic smashed
- 4 oz gouda
- 2 oz sharp white cheddar
- 3/4 cup whole milk
Instructions
- In a pot, add pancetta and cook on low until crispy. Remove pancetta from pot and rest on a paper towel-lined plate.
- Add onion to pancetta fat and saute until fragrant.
- Once fragrant, add potatoes, cauliflower, garlic, 1/2 cup of water, turn heat to medium, and cover.
- Once cauliflower and potatoes are cooked through, about 15-20 minutes, add another 1/2 cup of water, 3/4 cup milk, and blend. Adjust salt and pepper and add cheese. If needed, add more milk to make more creamy, add more cheese to thicken.
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