Ingredients
- 1.5 lbs yukon gold potatoes, peeled & diced (about 3 medium potatoes)
- 1 large head cauliflower, broken into florets
- 6 cups chicken stock (divided)
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 stalks celery, diced
- 4 long carrots, diced
- 1 lb ground beef
- 3 cloves garlic, minced
- 3 tbsp fresh dill
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
- 1/4 cup pickle juice (from bottom of pickle jar)
Instructions
- In a large pot, add cauliflower and potatoes. Cover with 2 cups of chicken stock and turn heat to medium-high.
- Allow cauliflower and potatoes to cook for 25-30 minutes or until fork tender.
- Using an immersion blender or regular blender, blend until small chunks or totally smooth, depending on preference. Set aside.
- In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and celery and saute 7-8 minutes or until veggies have softened.
- Add in ground beef and garlic and saute until beef is no longer pink.
- Throw in dill, salt, and pepper and stir until all combined.
- Add the remaining chicken stock to the soup pot. Then pour in the pureed cauliflower and potato mixture. Turn heat down to medium.
- Stir in the cheddar cheese and the pickle juice. Let soup simmer for 10-15 minutes, stirring occasionally.
- Serve with more cheese, fresh dill, pickles, and bacon.
Category: dinner, lunch, soup, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
