Healthy Loaded “Potato” Soup On Cold, Winter Day
The wind is howling, rain is on the way and it’s terribly cold outside. Time for soup! Yep, I’m in soup mode. Earlier in the week I tossed cauliflower, onion, green beans and beef in some broth and made a veggie beef soup.
But I’m craving potato soup. Yum!
I love potato soup but it’s too high in carbs for me to enjoy at the moment. What’s a low carb girl like me, with a desperate need for potato soup, to do? Switch out the potato with a medium head of cauliflower!
Cauliflower? Oh, yes.
This soup made a wonderful lunch on a cold winter day. Plus it’s outrageously fast, filling and easy to create. Most importantly I got my potato soup fix with just 4g of net carbs.
Healthy Loaded “Potato” Soup
Net Carbs: 4g
Weight Watchers PointsPlus: 7
Servings: 6 (makes about 6 C)
- 3 C chicken broth
- 1½ lbs. cauliflower, cut into small chunks
- 1 small onion, diced
- 3-6 pieces of bacon, fried until crisp and cut into ¼ – ½ inch pieces (3 pieces only if using thick bacon slices)
- 3 tbsp. butter
- ½ C heavy cream
- Salt & pepper, to taste
- 3 oz. sharp cheddar cheese, shredded
- 1 green onion, chopped (can substitute with chives) for garnish
- In a large pot, bring the broth, cauliflower and onion to a boil. Cover and turn heat down to medium low and let ingredients simmer until cauliflower is tender (about 20 minutes).
- *Add 2 C of the cauliflower to a blender along with ¼ C of the broth, the butter and cream. Puree until smooth.
- Along with bacon, add the blended puree mix back into the pot with the remaining cauliflower and broth. Mix well, seasoning with salt and pepper to taste.
- Warm soup over low heat, stirring occasionally.
- Place in a bowl and garnish with ½ oz of cheese and green onion. Serve immediately.
*I ended pouring the remaining 2¾ C of broth into a container before blending. When I mixed the puree back into the pot, I slowly added the remaining broth. This way I was able to get the desired thickness. I ended up using the full 2¾ C of broth.