This soup hits the SPOT on a cold day!! If you’re from Wisconsin, you feel me. I honestly can’t think of a soup that better represents the BEST state in the US!
** Cauliflower Cheese Soup with Kielbasa and Bacon **
1/2 cup chopped carrots
1 whole head cauliflower, chopped and stems removed
1 onion, chopped
2 garlic cloves, minced
2 cups broth (veggie or chicken)
1 tbs butter
1 block cream cheese
1/3 cup heavy cream
1/2 cup shredded cheddar cheese
1 ring of kielbasa sausage
Salt and pepper to taste
Cooked bacon, crumbled for topping
In a Dutch oven or large pot, sauté onion in butter until translucent. Add carrot, cauliflower and garlics, and sauté for 2-3 minutes, then add broth.
Let veggies simmer in the broth and once the cauliflower is tender, take 1/2 of the veggies and broth out of the pot and purée in a food processor until creamy, then return to pot. *You want to leave some chunks of veggies for texture*
Dice kielbasa and sauté in a separate pan for several minutes, until crispy on the outside.
Meanwhile, add cream cheese, cream, cheddar cheese salt and pepper to the pot, and stir frequently until everything is melted and creamy.
Once kielbasa is crispy on the outside, add to the pot and let the flavors combine for a few minutes. Add salt and pepper to taste.
Add bacon and extra shredded cheese for topping and serve immediately.