Some dinners are so simple, delicious, and loved by the whole family that, for a split second, you find yourself thinking, wow, life is so easy right now… The moment is fleeting, of course. But, the moment was there, and it felt so good, right!? Well, this creamy potato soup is one of those yummy dinnertime recipes created to make your life easier (yes, I’m talking to you moms and dads of the world). It’s, – The perfect comfort food – Creamy – Easy-to-make – Loved by all ages – Delicious leftover – And can easily be made vegetarian and gluten-free
Cook the bacon and soften the vegetables: Add one tablespoon of the reserved bacon grease (or olive oil, if preferred) to a large stockpot or Dutch oven set over medium heat. Add the onions, carrots, and celery. Cook, stirring often, until softening. Mix in the minced garlic and a generous pinch of salt and cook, stirring constantly.
Add the potatoes and cauliflower and add the chicken broth, chicken stock, or vegetable broth. Cover with a lid and bring to a boil over medium-high heat. Reduce heat to low and allow vegetables to simmer until very soft.
Create the roux: Melt the butter over medium heat. Once melted, slowly add the flour, whisking continuously until fully incorporated. Still whisking, slowly add the milk, stirring constantly until fully combined and starting to thicken and bubble. Remove from heat.
Combine and blend: Add the roux, mixing well to combine with the soft and mushy veggies and potatoes. Blend until smooth and creamy, or until the desired consistency is reached. Stir in half and half and season with additional salt and black pepper, to taste. Add the crumbled bacon directly to the soup.