Loaded Baked Potato Soup-Lactose Free - cooking recipe

Ingredients

1 tablespoon olive oil
shallot
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
4 cups silk original soymilk
1 teaspoon salt
1/4 teaspoon pepper
bacon
chives
shredded cheddar cheese
2 lbs yukon gold potatoes
1 head cauliflower

Preparation

Cut Cauliflower into florets.
Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
Dice potatoes and set aside.
Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
Use mixer to blend cauliflower, then put back in stockpot.
Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
Serve garnished with cheese, chives, and bacon.