Loaded Cauliflower Soup
If you like the flavors of a loaded baked potato-think cheddar cheese, crisp bacon-and the bright bight of chives, then this low-carb soup is for you!
6 bacon slices
1 cup leeks, chopped
1/2 cup celery, chopped
4 garlic cloves
8 cup cauliflower florets and steams, about 2 1/2 lbs.
3 cups chicken bone broth or regular chicken broth
1 tsp. salt
3/4 cup full fat canned coconut milk
2 oz. cheddar cheese, shredded
4 tbsp. fresh chives, chopped
Cook bacon in a large soup pot medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.
Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.
Remove 1 cup vegetables with a slotted spoon; finely chop.
Pour remaining mixture into a blender; add coconut milk. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with crumbled bacon, cheese, and chives.