Loaded Cauliflower Soup
This soup uses low-carb cauliflower in place of spuds for a riff on loaded potato soup.
Ingredients:
- 6 slices Bacon chopped
- 1 c Leeks chopped
- 2 stalks Celery chopped
- 4 cloves Garlic minced
- 8 c Cauliflower chopped, florets and stems
- 3 c Vegetable Broth unsalted
- 1 tsp Sea Salt
- 0.25 tsp Ground Black Pepper
- 0.75 c Half-And-Half
- .5 c Cheddar Cheese sharp, shredded
- 3 tbsp Fresh Chives fresh, chopped
Instructions:
- Cook bacon in a Dutch oven over medium heat, stirring often, until crisp 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.
- Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, broth, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.
- Remove 1 cup vegetables with a slotted spoon; finely chop.
- Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place and a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cooked over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.
Nutrition
Calories: 338kcal | Carbohydrates: 20g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 1696mg | Potassium: 882mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 109.1mg | Calcium: 223mg | Iron: 1.7mg
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