Autumn summons us to change the way we eat. As the cool wind and rusted leaves play and dance, our bodies call to us for food that warms our bones. Hearty soups and stews that simmer for hours on the stove, make the slow invitation to dinner enticing.
With 6 kids hungry at all hours, this soup is made with ease. In its simplicity, it’s still rich and pleasing. Topped with all of the accessories of a baked potato, it’s celebrated by even the trickiest of palettes.
Serves 6 for dinner, 8 as a side dish
6 large baking potatoes, peeled and chopped
1 cauliflower, cored and chopped
4 cups of milk
1 1/2 -2 cups of vegetable stock
1/4 cup dry white wine
Cooked and crumbled bacon, one package
Best sharp cheddar cheese
Half and half
Salt & pepper
In a dutch oven or large pot begin to slowly heat 4 cups of milk, salt, and pepper. As the milk is getting warm add the chopped potatoes, cover, and bring to a boil. Lower the heat and add the cauliflower, cover, and gently simmer until potatoes and cauliflower and tender, about 20 minutes.
Add 1 cup of vegetable stock and puree soup with a hand emulsifier (if you do not have one, you can blend the soup). If you find the soup is still to thick for your liking you can add up to one more cup of stock. Add salt and pepper to taste. Slowly stir in the 1/4 cup of white wine. Let the soup sit off of the heat for about 5 minutes.
Top with crumbled bacon, sharp cheddar cheese, chopped scallions, and a drizzle of half and half. Serve with a warm baguette.
This autumnal baked potato soup is even better the next day!
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