Cauliflower Bacon Soup
- Number of Servings: 6
Ingredients
12 slices center-cut bacon, chopped (half used for garnish)1/2 small onion, chopped1 TBS celery salt4 garlic cloves, mincedsalt & pepper4 cups shredded or grated cauliflower (1/2 large head)2 Tablespoons water1 Tablespoons corn starch2 cups chicken broth, divided2 cups heavy whipping cream2 cups shredded sharp cheddar cheese2 green onions, chopped
1. Whisk together corn starch and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot.
3. Add chopped onion, celery salt, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
4. Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes.
5. Add remaining chicken broth and milk then turn up heat and bring to a boil.
6. Slowly whisk in corn starch/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened.
7. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon.
8. Taste and adjust salt and pepper. Serve topped with cooked bacon and green onions.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user IDEZINE58.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot.
3. Add chopped onion, celery salt, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
4. Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes.
5. Add remaining chicken broth and milk then turn up heat and bring to a boil.
6. Slowly whisk in corn starch/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened.
7. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon.
8. Taste and adjust salt and pepper. Serve topped with cooked bacon and green onions.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user IDEZINE58.
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 25.1 g
- Cholesterol: 88.9 mg
- Sodium: 953.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.4 g
- Protein: 15.4 g
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