Active Time: 20 Mins
Total Time: 45 Mins
Yield: Serves 6 (serving size: 1 1/3 cups)
This super easy soup is just like a loaded baked potato, but has half the carbs thanks to a secret ingredient – cauliflower. It’s silky, thick, hearty, and filling, and doesn’t contain any grainy cauliflower bits. The toppings – bacon, cheese, sour cream, and fresh scallions – cut the soup’s richness by adding crunch, tang, and savory flavors. Go ahead and make it for the family on a chilly night. Nobody will know you’re faking it.
- 4bacon slices, chopped
- 1 1/2 cups diced onion (from 1 medium onion)
- 1/2 cup diced celery (from 2 stalks)
- 2heads cauliflower, chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- 1 1/2 cups pre-shredded Cheddar or Mexican cheese blend, divided
- 1/4 cup sour cream
- 1/4 cup sliced scallions
How to Make It
Cook bacon in a Dutch oven over medium-high, stirring often, until bacon is crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
Add onion and celery to bacon drippings over medium-high; cook, stirring constantly, until softened, about 5 minutes. Add cauliflower, salt, and pepper; cook, stirring often, for 2 minutes. Add chicken stock, and bring to a boil. Reduce heat to medium; cover and cook until cauliflower is tender, 10 to 15 minutes. Uncover and simmer 10 minutes.
Transfer soup to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process for 30 seconds or until desired consistency. Return soup to Dutch oven over medium-low. Stir in cream, and bring to a low simmer. Stir in 1 cup of the cheese until melted; remove from heat. Top each serving with sour cream, scallions, cooked bacon, and remaining cheese.
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