The best comfort food soup recipe ever! This creamy cauliflower bisque is filled with potatoes, cream, cheese, and scallions and topped with crispy bacon.
Heat 1 tablespoon of the extra virgin olive oil in a large pan, add in the onion and fry gently for 4-5 minutes until it starts to go translucent. Add in the garlic and heat through for a minute, then add in the potato, cauliflower, stock, and milk. Bring to the boil and simmer gently for 15 minutes.
After 15 minutes, take off the heat and blend together using a hand blender. Put back on the heat, stir in the cream and cheese. Season with salt and pepper and leave on a low heat whilst you cook the bacon.
Pour the remaining oil in a small skillet, heat on high and fry the bacon, turning once, until the bacon is crispy. Add the scallions to the pan and cook for another 30 seconds, then turn off the heat. Chop the bacon into pieces using a pair of scissors, then ladle out the soup into four bowls. Top with the bacon, scallions and a little black pepper if you like.