Loaded Baked "Potato" Soup, Kaufmann Phase 1, serves 4
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:1 medium onion (about 2 ½ cups)2 small stalks celery (about ½ cup)1-2 cloves garlic3-4 tablespoons organic butter, or to taste (divided)4 pieces turkey bacon1 medium head of cauliflower (about 1 ½ pounds after cutting into florets)2 (32oz) boxes chicken broth (sugar and yeast free) – divided1 piece kombu, ground or whole (optional, no taste) Sea vegetable, packed with essential minerals3 pieces astragalus (optional, no taste) a root that strengthens immune system½ teaspoon sea salt½ teaspoon pepper, or to taste1-2 tablespoons sour cream or plain Greek yogurt, optional – for garnish3-4 green onions, for garnish
Directions:
Cut onion and celery into a large dice. Place into a bowl and set aside. Roughly chop garlic cloves and set aside in a small dish.
Heat a large soup pan over medium heat and melt 1-tablespoon butter. Add bacon. Flip bacon with tongs to crisp both sides. About 5-7 minutes. While bacon is cooking, cut cauliflower into florets and set aside.
Once bacon is crispy remove from pan, place on a plate in a single layer and set aside. It will continue to get crispier as it cools.
Add rest of butter, onions and celery to the soup pan that you cooked the bacon in. Scrape up the brown bits from the bottom of the pan as you stir ingredients together. This will add delicious flavor to the soup.
Reduce heat to medium-low, add garlic and cook for about 3 minutes.
Add 1- 32oz box (4 cups) chicken broth, kombu and astragalus (if using) and cauliflower to the soup pan. Bring to a boil and then down to a simmer. Cook for about 5 minutes or until soft when pricked with a fork.
While cauliflower is cooking, slice green onions and bacon into small pieces for garnish. Place each one in a separate bowl.
Once cauliflower is soft, remove astragalus (if you used) and kombu (if you used and did not grind up). Then puree the soup with an immersion blender until smooth and creamy. If you don’t have an immersion blender, use a blender and process in small batches until smooth and return to pan.
Add salt and pepper to taste.
Serve hot with a sprinkle of green onions, bacon and a dollop of sour cream, if so desired.
Store soup in a glass Pyrex container in the refrigerator up to 4-5 days or freeze. Use extra broth to thin out when re-heating soup. It thickens up once chilled.
Quick notes:
This soup is Phase 1 friendly. Depending on the size of the cauliflower head, adjust salt and pepper. But remember, the bacon adds saltiness, too. If it’s thicker than you wish (this can happen due to a larger cauliflower head), thin out to desired consistency with extra broth.
Turkey bacon is lower in fat, so it has a hard time getting crispy. Adding butter solves this problem, and your turkey bacon crisps up beautifully! If using real bacon, you probably don’t need the added butter.
Serving Size: Makes 4 servings, 2 ladles each
Cut onion and celery into a large dice. Place into a bowl and set aside. Roughly chop garlic cloves and set aside in a small dish.
Heat a large soup pan over medium heat and melt 1-tablespoon butter. Add bacon. Flip bacon with tongs to crisp both sides. About 5-7 minutes. While bacon is cooking, cut cauliflower into florets and set aside.
Once bacon is crispy remove from pan, place on a plate in a single layer and set aside. It will continue to get crispier as it cools.
Add rest of butter, onions and celery to the soup pan that you cooked the bacon in. Scrape up the brown bits from the bottom of the pan as you stir ingredients together. This will add delicious flavor to the soup.
Reduce heat to medium-low, add garlic and cook for about 3 minutes.
Add 1- 32oz box (4 cups) chicken broth, kombu and astragalus (if using) and cauliflower to the soup pan. Bring to a boil and then down to a simmer. Cook for about 5 minutes or until soft when pricked with a fork.
While cauliflower is cooking, slice green onions and bacon into small pieces for garnish. Place each one in a separate bowl.
Once cauliflower is soft, remove astragalus (if you used) and kombu (if you used and did not grind up). Then puree the soup with an immersion blender until smooth and creamy. If you don’t have an immersion blender, use a blender and process in small batches until smooth and return to pan.
Add salt and pepper to taste.
Serve hot with a sprinkle of green onions, bacon and a dollop of sour cream, if so desired.
Store soup in a glass Pyrex container in the refrigerator up to 4-5 days or freeze. Use extra broth to thin out when re-heating soup. It thickens up once chilled.
Quick notes:
This soup is Phase 1 friendly. Depending on the size of the cauliflower head, adjust salt and pepper. But remember, the bacon adds saltiness, too. If it’s thicker than you wish (this can happen due to a larger cauliflower head), thin out to desired consistency with extra broth.
Turkey bacon is lower in fat, so it has a hard time getting crispy. Adding butter solves this problem, and your turkey bacon crisps up beautifully! If using real bacon, you probably don’t need the added butter.
Serving Size: Makes 4 servings, 2 ladles each
Nutritional Info Amount Per Serving
- Calories: 286.7
- Total Fat: 18.2 g
- Cholesterol: 61.0 mg
- Sodium: 1,216.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.0 g
- Protein: 9.5 g
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