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
Preheat oven to 45
Heat a large Dutch oven over medium-high heat.
Add 1 1/2 teaspoons oil to pan; swirl to coat.
Add onion, thyme, and garlic; saut 5 minutes or until tender, stirring occasionally.
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.
Remove from heat; discard bay leaf.
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.
Place cauliflower mixture and milk in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening (to avoid splatters). Blend until smooth.
Pour cauliflower mixture into a large bowl.
Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped.
Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture.
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.
