Creamy Potato Soup

Thanks to Heather we've been enjoying this soup during these cold winter months. It definitely fits in the category of comfort foods. This has been a great way for me to use up the cauliflower I stockpiled earlier when it was nearly free. The best part? Little do they know this soup contains a whole head of cauliflower! Enjoy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8-10
Cost: Approx. $2.50-$5.00

4-6 strips of (turkey)bacon snipped into pieces ($.50)
4 large or 8 small potatoes cut into cubes ($1.00)
1 head of cauliflower cut into bite sized pieces ($1.00-$3.00)
water
Chicken stock granules
2-3 cups milk
Cheese (optional)

Brown the bacon in the bottom of a stock pot. Removed bacon and add potatoes and cauliflower to the pot. Saute in bacon grease for one minute. Add enough water to cover vegetables and cooresponding amount of granules. Simmer for 10-15 minutes until vegetables are tender.

Place vegetables and liquid in a blender and liquify until smooth. Return soup to the stove and add milk until soup reaches desired consistency.

Serve topped with bacon pieces and cheese.

This recipe can also be found at The Grocery Cart Challenge's Recipe Swap. Go there to browse lots of great recipes!