5 red potatoes, cubed
3 carrots, peeled and sliced thinly
3 stalks celery, chopped thinly
1 onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
1 tsp salt
1 tsp ground black pepper
1 head cauliflower, in small pieces
6 cups chicken broth (3 1/2 14 oz cans)
2 cups milk
2 chicken breasts, cooked and shredded
8 oz pepper jack cheese, shredded
Preheat oven to 425. Put potato cubes in one layer on a lightly greased cooking sheet. Bake for 30 mins, or until tender.
While the potatoes are baking, heat olive oil in large pot. Add in carrots, celery, onions, garlic, salt, and pepper. Cook on medium high until softened, about 10 minutes.
Add in chicken broth, milk, and cauliflower. Bring to a boil and cook on medium until cauliflower is softened, about 10 minutes.
Puree mixture with immersion blender.
Add in chicken, potatoes, and cheese. Stir until cheese is melted.
(Optional: crumble bacon on top of served soup...I forgot to cook the bacon, I'd advise cooking it earlier in the day and refrigerating.)