LCHF Loaded Cauliflower Soup


If you used to love a nice bowl of loaded baked potato soup, give this a try. I pinky promise you- it’s just as good!


LCHF Loaded Cauliflower Soup

  • 4 cups chicken stock
  • 1 head cauliflower, chopped
  • 1 onion, diced
  • 2 ribs celery, chopped
  • 4 cloves garlic, crushed
  • 8 ounces cream cheese, softened
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 16 ounces sharp cheddar cheese
  • ¾ ounce fresh chives, chopped
  • 16 ounces bacon, cooked until crispy

Bring the chicken stock to a boil, then add cauliflower, onions, celery, and garlic. Simmer until cauliflower is soft. Add cream cheese and seasonings, and process with an immersion blender until soup is smooth. Alternatively, if you don’t have an immersion blender, you can use an actual blender, after cooling the soup. Once your soup is smooth, add cheese and chives, and stir until cheese is melted. You can choose to add your bacon to the soup right away, or keep it aside to add to each serving. If you add it to the soup, it will get very soft as the soup sits, so if you’d like your bacon crispy, add it to each serving. 

Store in a tightly covered container in the refrigerator. 

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