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.