Baked Potato Soup

5-6 baking potatoes - peeled, halved lengthwise and thinly sliced crosswise
6 cups milk
Salt/Pepper
1 head cauliflower, cored & chopped
2 bunches scallions, white and green thinly sliced separately
8 sliced bacon
Shredded cheddar cheese
Sour Cream

In a large saucepan, combine the potatoes, 4 cups milk, and season with salt.  Cover and bring to a boil over medium-high heat.  Lower the heat to medium-low, add the cauliflower & scallion whites, cover and simmer until tender (approx. 15-20 minutes).  Add the remaining 2 cups milk, then puree the soup with an immersion blender.  Season with salt & pepper.

Microwave the bacon on a bacon plate until crisp.  Crumble.  Serve the soup in bowls topped with shredded cheese, sour cream, crumbled bacon, and scallion greens.

* Original Recipe Courtesy of Everyday with Rachael Ray, October 2008 Menu Planner