Paleo "Baked Potato" Cauliflower Soup
- 8 slices bacon, chopped (half used for garnish)
- 1/2 small onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 1/2 head cauliflower, grated or food-processed
- 2 T water
- 2 c chicken broth
- 1 c almond milk
- 1/4 to 2 c cheddar cheese, grated (OPTIONAL or use any amount you want)
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 T of grease from the pot. (Or if you prefer, remove the grease and add olive oil instead). Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender and the onion is translucent, about 4-5 minutes. Add cauliflower to the pot and stir to combine. Add water, then put a lid on the pot and steam the mixture for about 5 minutes, stirring occasionally, until the cauliflower is tender. Add chicken broth and almond milk and bring to a boil. Once it has boiled for a few minutes, turn the heat down to low and simmer as long as you want. When you are ready to serve, add the cheese (if you are using it) and half the bacon and stir. HINT: If you aren't using cheese, you may need to add some more salt & pepper for seasoning, so it would be smart to taste it at this point. Serve topped with more bacon and cheese, if desired.
Sometimes you just have to splurge a little on the cheese! Hope you enjoy your Paleo low-carb version of Baked Potato Soup, cheesey or cheeseless!