Creamy Cauliflower Soup with Bacon and Corn

Directions

1. 1
   Cook bacon in a 5 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned.
2. 2
   Remove bacon with slotted spoon to paper-towel-lined plate.
3. 3
   Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest.
4. 4
   Add diced onion and saut 5 min or until soft.
5. 5
   Add chopped potatoes and cauliflower, 7 cups warm water along with 4 tsp salt, tsp black pepper and cayenne pepper to taste. Stir and bring to a boil.
6. 6
   Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).Meanwhile cook your corn.
7. 7
   Drain and cover to keep warm.Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another1/2 tsp cayenne). To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.