Ingredients
9 servings
Potatoes (Russet)
2.5
pound(s)
Bacon
4.0
piece(s)
Garlic Cloves (minced)
3.0
whole
Salt
2.0
teaspoon(s)
Milk 2%
2.0
cup(s)
White Pepper
0.5
teaspoon(s)
Sour Cream
8.0
fluid ounce(s)
Parsley
2.5
tablespoon(s)
Cauliflower
1.0
head(s)
Cheddar Cheese (shredded)
1.0
cup(s)
Water
1.0
cup(s)
Dietary Restrictions
Dairy
Recipe Instructions
Bake potatoes at 400 until done, cool, dice with skins
cook bacon, blot grease off, chop up
saute onions and garlic in non stick pan for 5 mins.
Puree Cauliflower in water
Add cauliflower puree, potatoes, bacons, onion and garlic, salt, pepper, bay leaf, milk, chicken broth and bring to a boil. Simmer about 15 minutes then add sour cream and parsley, whisking in.