Loaded baked potato soup is prime comfort food, but it’s also loaded with calories. My lightened-up version swaps the potatoes for cauliflower while keeping all of the comforting appeal. Roasting the cauliflower takes this soup to the next level. Topped with all your favorite fixings, there’s nothing potato soup can do that this soup can’t.
- 2 heads cauliflower, cut into florets
- 2 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- 6 sprigs thyme, divided
- 4 slices bacon
- 1/2 large onion, chopped
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 1/4 cup Scout and Cellar Dove Hunt Dog Chardonnay
- 6 cup low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 cup heavy cream
- 2 Tbsp. sour cream
- crispy bacon, crumbled
- cheddar cheese
- sliced scallions or green onion
Preheat the oven to 425°.
Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
Bake until cauliflower is golden and tender, about 20 minutes.
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Add onion and celery to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf, all seasonings and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Remove bay leaf and thyme sprigs from soup. Let the mixture cool slightly then carefully pour it into a blender. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes.
Pour the smooth soup back into the Dutch oven on the stovetop.
Whisk in the heavy cream and sour cream.
Set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed
Serve warm with cheddar, chopped bacon, and chives.