24 oz baby red potatoes chopped
1 head cauliflower chopped
64 oz chicken broth
1 package turkey bacon cooked (I buy Applegate)
1/3 cup sour cream (I have also used plain Greek yogurt...or coconut milk for dairy free)
Green onion chopped (optional)
In a pot, pour chicken broth over chopped potatoes and cauliflower. Bring to a boil and let boil for 15-20 minutes. I use a meat masher to crush the vegetables intermittently while continuing to boil until they are almost pureed in the soup. You can also use an immersion blender for even smoother consistency. Turn burner off and let cool for a few minutes before stirring in sour cream. Top with green onion.