I'm always looking for comfort foods especially on cook rainy days. Bacon and cauliflower soup is certainly one of them. It's easy to make and as one member said: "After making this, I'll never buy canned soup again."
Add the bacon to a Dutch Oven or large pot. Fry, over medium high heat, until just cooked. I don't overcook mine. If you want it crispy, let it fry a bit longer. Set it aside on a plate.
Add the onion, celery, and cauliflower to the Dutch Oven and add in a bit of salt to make them sweat. Fry in the bacon grease until tender crisp.
While the veggies are cooking, combine the milk and flour. Mix until lump free.
Pour the milk mixture over the veggies and mix until there are no visible lumps. Then, pour the chicken stock in, stir, and bring to a soft boil.
Add the bacon back in followed by the parsley. Stir and simmer for 10 minutes.
Pour the cream in. Stir until rich and creamy. Continue to simmer for about 5 minutes.
Turn off the heat and ladle into a bowl. Garnish with bacon and parsley.
Enjoy your Cauliflower Chowder Soup with Bacon.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As with any recipe, you can alter many of the ingredients according to your taste. Broccoli would also go very nice in place of the cauliflower.