• 3 tablespoons olive oil
  • 1 chopped onion
  • 1 clove minced garlic
  • 1/2 head medium cauliflower
  • 2 medium potatoes
  • 5 cups chicken or vegetable broth
  • 1/4 cup crème fraîche
  • 1 cup grated cheddar cheese
  • Salt and pepper, to taste


  1. Heat the olive oil in a pot over medium heat and add chopped onions and cook until soft, about 3 minutes. Add the minced garlic and cook briefly, until fragrant.
  2. Add the cauliflower and potatoes and continue to cook for 3 minutes. Add the broth and bring to a low boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 more minutes. Remove from the heat.
  3. In a blender, blend about half the soup until desired consistency. Stir in the cheese, and crème fraîche.
  4.  Season with salt and pepper and decorate with fried bacon chopped on small cubes and serve it warm.