This tasty soup is very easy and simple to make. I usually use some crispy bacon for some crunch and texture, but this can easily be left out to make the soup a vegetarian version.
4 large potatoes
2 medium onions
1 garlic clove
2 tbsp bouillon powder
2 dl double cream
2 dl sweetcorn
ground black pepper
1 liter water
1. Peel and chop the potatoes, onions and garlic. Cut the cauliflower, and add all four ingredients to a pan. Pour water over, and add the bouillon powder. Bring to boil and simmer until cooked and soft. If you don’t want to use bouillon powder you can always replace the water and the powder with same amount of vegetable stock.
2. Cook the bacon in the oven / under a grill, until overcooked but not burned. I normally use smoked bacon, but use whatever bacon you prefer. Take out and let cool. Once cooled, crumble to small pieces by hand.
3. Once onions, potatoes, garlic and cauliflower are cooked. Let cool slightly, and puree in a blender. Pour back in the pan and add cream, sweetcorn and crispy bacon crumble. Season with salt and pepper.