blacksheepketo
Nov 26, 20181 min
Updated: Dec 11, 2019
The weather is cooling down, and it is the season for comfort food. This ketogenic take on the loaded baked potato soup will surely hit the spot. You could call it a keto loaded cauliflower soup or a keto cauliflower chowder, but mostly I just call it delicious. You can't go wrong with bacon, cheese, green onions, and cauliflower. Give this a try, and thank me later.
Cook time: 20 minutes
Servings: 6
Macros per serving:
Calories: 493
Fat: 45g
Protein: 15g
Total carbs: 8g
Net carbs: 6g
(Ingredients can be purchased by clicking on the green link)
4 strips bacon
½ medium white or yellow onion
3 Cups chicken broth
3 Cup Cauliflower
2 Cup heavy cream
⅓ Cup sour cream
2 Cup cheddar cheese
¼ Cup chives
½ TSP garlic powder
1 TSP salt
1 TSP black pepper
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Coarsely chop the 1/2 onion.
Cut cauliflower into bite sited pieces.
Add 1 cup of chopped cauliflower to a food processor or blender. Pulse until pieces are very fine, almost powdered.
Slice bacon into 1 inch pieces.
Add bacon pieces to soup pot until crispy.
Remove bacon from the pot, leaving the bacon fat in the pot.
Reduce heat and add chopped onion to the pot. Cook until onions are translucent.
Add chicken broth, cauliflower puree, and cauliflower pieces to the pot. Heat to a simmer.
Cook until cauliflower is tender
Add heavy cream, sour cream, cheese, salt, pepper, and garlic powder to the pot. Stir to combine and bring to a boil.
Reduce heat
Crumble in half the bacon and half of the chives. Save the other half for topping.
Simmer until soup thickens.
Top with remaining bacon and chives. Enjoy!