Indulge in creamy potato soup the ultimate comfort food delight Perfect for chilly nights this recipe guarantees warmth and satisfaction in every spoonful
Ingredients
Cauliflower – serves as a low-carb substitute for potatoes, providing a similar texture
Heavy cream – adds richness and creaminess while fitting perfectly in a keto diet
Vegetable or chicken broth – enriches the flavor base, opt for low sodium if preferred
Bacon – for a delicious smoky taste and crunchy texture
Cheddar cheese – for that classic cheesy goodness
Green onions – adds a fresh, vibrant touch
Garlic – enhances flavor; fresh or powdered can be used
Butter – for sautéing and rich flavor
Salt and pepper – to taste; feel free to experiment with spices
Instructions
Start by washing your cauliflower thoroughly. Cut it into small florets. This will help it cook evenly and blend smoothly later. Chop your green onions and bacon into bite-sized pieces.
In a large pot, melt butter over medium heat. Add the bacon pieces first and let them cook until they become crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot. Add the chopped onions and cook until they’re translucent, about 2–3 minutes. Stir in minced garlic and continue cooking for another minute until fragrant.
Add the cauliflower florets to the pot followed by the broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 15 minutes, or until the cauliflower is tender. Use an immersion blender to puree the soup until it reaches your desired consistency.
Stir in the heavy cream and sprinkle in cheddar cheese for flavor. Let it warm through for a few minutes. Serve hot, garnished with crispy bacon and green onions.
