Baked Potato Soup With Cauliflower (Rachael Ray) - cooking recipe

Ingredients

2 large baking potatoes, peeled halved lengthwise and thinly sliced crosswise
3 cups milk
salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallion, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream

Preparation

In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.