Hello Healthy Meal Preppers!

If you love the flavors of a loaded baked potato but are eating lower carbs, this is the soup for you! We swap out spuds for cauli and make it into a cozy soup with just 12g of carbs! Enjoy one of my family favorites!

Per 1 serving
179 Calories•12.8g Carbs (3.4g Fiber)•10.4g Fat•9.3g Protein

10 minutes to prep , 30 minutes to cook

Ingredients

Scaled to 6 serving

• 6 strip cooked Bacon(49 g)
  (Cooked, chopped)

• 1 cup Leeks(89 g)
  (chopped)

• 1/2 cup chopped Celery(50 g)

• 4 clove Garlic(12 g)
  (Minced)

• 8 cup chopped, Cauliflower(856 g)

• 3 cup Organic Chicken Cooking Stock(678 g)

• 1 tsp Pepper(2.1 g)

• 3/4 cup Half and half cream(182 g)

• 1/2 cup Shredded Cheese, Sharp Cheddar(56 g)

• 3 tbsp chopped Chives(9 g)

Directions

Directions are for original recipe of 6 serving

1. Cook bacon in Dutch oven over medium heat, stirring often until crisp (about 5-7 minutes). Using slotted spoon transfer bacon to paper towel to drain. Reserve 1 tbsp drippings in pan; discard remaining drippings.

2. Increase heat to medium high. Add chopped leek & celery, stirring often until crisp-tender (about 5 minutes). Add cauliflower, stock & pepper. Bring to a boil. Cover and reduce heat to medium and simmer until cauliflower is very tender (about 15 minutes).

3. Remove 1 cup of vegetables with a slotted spoon; finely chop.

4. Pour remaining mixture into a blender; add half and half and minced garlic. Secure lid on the blender and remove center piece for steam to escape. Place a clean towel over opening. Process, starting slowly and increasing speed, until very smooth (1 to 2 minutes).

5. Return mixture to pan with chopped vegetables; cook over medium until warmed through (about 2 minutes). Chop bacon into bits. Ladle soup into bowls; add bacon, cheese and chives.