The idea here is to recreate loaded baked potato soup but with fewer carbs, and I have to say, I was surprised by how much I liked it! It doesn’t have exactly the same smooth consistency as potato soup, but it’s thick and creamy and with the bacon, cheese and scallions, it’s a substitute I can definitely get behind. I’m not a huge cauliflower fan (or really a fan at all with the exception of one or two instances), so don’t let that deter you from giving it a shot!
By Tracey
Creamy Cauliflower Soup with Bacon and Cheddar
adapted from Iowa Girl Eats
Ingredients:
- 5 slices bacon, cut into 1/2-inch pieces
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups shredded or grated cauliflower (about 2/3 of a head)
- 2 tablespoons water
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth, divided
- 2 cups milk (I used 1%)
- dash of hot sauce
- 8 oz shredded sharp cheddar cheese, divided
- 2 scallions, thinly sliced (for garnish)
Directions:
Set a large saucepan or Dutch oven over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pot.
Add the onion and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the cauliflower then add the water. Cover the pot and steam the cauliflower, stirring a few times, until tender, about 6-7 minutes. Meanwhile, combine 1/4 cup of the chicken broth and the flour in a small bowl, whisking until smooth. Set aside.
Add the remaining 1 3/4 cups of chicken broth, the milk and the hot sauce to the pot and stir to combine. Bring to a boil, then gradually whisk in the flour/chicken broth mixture. Reduce the heat to a simmer and cook for 3-4 minutes, or until the soup has thickened. If desired, now is a good time to puree the soup for a smooth consistency. You can use an immersion blender or a regular blender (though you might want to do it in 2 batches with a regular blender).
Turn off the heat under the pot and gradually add 2 cups of the cheese, stirring until melted and smooth. Mix in about half of the cooked bacon. Season the soup to taste with salt and pepper then serve garnished with the remaining bacon, cheese and scallions.
