Creamy, Light Potato Soup

Ingredients

• 1 pound baking potatoes cubed peeled ( 2)
• 1  bay leaves 
• 0.8 teaspoon pepper black divided freshly ground
• 1 pound cauliflower cut into florets ( 1/2 head)
• 5 cups chicken stock see unsalted (such as Swanson)
• 1 teaspoon thyme sprigs fresh chopped
• 5  garlic clove chopped
• 0.8 cup spring onion divided chopped
• 1 teaspoon kosher salt divided
• 0.5 cup lillet blanc fat-free sour (such as Vermont Creamery)
• 1.5 cups milk 2% reduced-fat
• 1.5 tablespoons olive oil extra virgin extra-virgin divided
• 1 cup onion chopped
• 0.5 cup sharp cheddar cheese grated
• 4 slices bacon crumbled cooked
• 1 pound yukon gold potatoes cubed ( 4)

Equipment

• bowl
• frying pan
• ladle
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 45
2. Heat a large Dutch oven over medium-high heat.
3. Add 1 1/2 teaspoons oil to pan; swirl to coat.
4. Add onion, thyme, and garlic; saut 5 minutes or until tender, stirring occasionally.
5. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally.
6. Remove from heat; discard bay leaf.
7. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450 for 30 minutes or until browned, turning once.
8. Place cauliflower mixture and milk in a blender.
9. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
10. Place a clean towel over opening (to avoid splatters). Blend until smooth.
11. Pour cauliflower mixture into a large bowl.
12. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped.
13. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture.
14. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.