2 cups of chicken broth (low sodium), divided in 2
1 tsp of fine sea salt
½ tsp of crushed black pepper
1 tbsp. of extra-virgin olive oil
3 cloves garlic, minced
1 large white onion, chopped
4 slices of turkey bacon, diced and fried until crispy
¼ cup of fresh chives, chopped
2 stalks of scallions, chopped, to garnish
Low-fat Greek yogurt or sour cream, to garnish
Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Drizzle the cubed potatoes with a little bit of olive oil and spread the potatoes on the baking sheet. Once the oven is hot enough, bake the potatoes for about 5 to 10 minutes or until soft. Set the cooked potatoes aside to slightly cool.
While the potatoes are baking, boil a pot of water and cook the cauliflower until soft and a little mushy, remove from the pot and set aside.
In a large blender, combine the cooked cauliflower, baked potatoes, milk, half of the chicken broth and season it with salt and pepper. Blend until smooth and thick.
In a stock pot, heat up some olive oil and sauté the onions and garlic until brown and fragrant. Add the blended mixture and the remaining chicken broth. Season to taste. Allow the soup to boil.
Serve in bowls topped with the crispy bacon, chives, scallions and yogurt.