You get all the flavors and toppings of a baked potato, but in soup form (which I think most of you know by now is one of my favorite things to eat). It can also easily be frozen and heated up for weeknight lunches .
Heat olive oil in a large soup pot over medium heat. Add in white onion and garlic cloves. Sauté until fragrant (5-7 min).
Add in potatoes, cauliflower florets, chicken broth and milk. Season with paprika, cayenne, salt & pepper.
Bring to a boil with the heat on high, cover and turn heat to a low simmer. Let it simmer for 30 minutes and then either use an immersion blender or regular blender to blend the soup until smooth. You can remove some potato chunks before you blend if you want to keep it chunky! You can also use a masher to mash everything up if you don’t want to blend it. Feel free to add more broth if it’s too thick for your liking. Stir in the cheddar cheese until melted.
Season to taste and top with bacon, scallions, cheese and sour cream!
