2020 got me wanting all the comfort food! This loaded cauliflower and potato soup checks all the boxes. You can easily make it low dairy or no dairy, and it is paleo and whole30 compliant if you leave out the cheddar on top.

You need:
1 package center cut bacon
6 peeled red potatoes, roughly chopped
1 large head of cauliflower, roughly chopped
2 diced yellow onions
4 cups chicken stock or bone broth
3/4 cup nutpods original
4 cloves minced garlic
Salt, pepper, onion powder, garlic powder

Optional toppings: diced green onions, cheddar, bacon bits, sour cream, any other darn thing you might like.

How to make it:
Set your oven to 400. On a lined baking sheet, lay out your bacon. Pop in the oven for 10-15 minutes or until it’s crispy. Lay out on paper towels, then chop when cooled.

While the bacon is cooking, put a bit of cooking oil or butter in a large pot with the onion and garlic. Cook until fragrant. Add in cauliflower, potatoes, and stock. Boil for about 25 minutes or until tender. Pour in Nutpods cream and seasonings to taste. I’d recommend using a heavy hand on the salt, pepper, garlic powder and onion powder. Transfer half of the pot to a blender. Purée until smooth then pour into a large bowl. Transfer the other half to the blender and pulse until pieces are broken up, but maintain some chunks to give it texture. Combine with the other half and stir.

Top however you like and enjoy! This recipe makes a huge pot (probably 8-10 bowls). Feel free to halve it, but it also freezes well.