Loaded Baked “Potato” Soup

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A few months ago, I went through a cauliflower phase…cauliflower rice, cauliflower pizza, cauliflower mashed “potatoes”, etc. It got a little out of hand. Just ask my husband. Thankfully I ran out of ideas of stuff to replace with cauliflower and moved on to something else πŸ˜‰.

Once again I am completely amazed at how awesome cauliflower is. This soup came out AMAZING and it is surprisingly hearty and rich. It was the perfect meal for this cold wintery weather! I promise you won’t even miss the potatoes in this soup…in my opinion it was even better than the original version!

INGREDIENTS

8 slices of bacon, chopped
1 celery stalk
1/2 onion
2 cloves of garlic, minced
4 cups of cauliflower, grated ( about 1 medium sized head)
2 cups chicken broth, divided
2 cups milk (I used almond milk)
2 1/2 cups of cheese, grated
Salt and Pepper
2 Tbsp water
2 Tbsp flour (I used whole wheat)

DIRECTIONS

*In a large soup pot cook bacon over medium high heat until done.

*While bacon is cooking, dice onion and celery. In a small bowl, mix together flour and 1/4 cup of the chicken broth. Set aside.

*Remove bacon from the pot with a slotted spoon leaving 1 Tbsp of bacon fat in the pot. Add onion, celery and garlic to pot and cook until soft.

*Add cauliflower to pot along with the 2 Tbsp of water and stir. Put a lid on the pot and steam the cauliflower until soft. About 5-7 minutes.

*Add remaining chicken broth and milk then bring to a boil. Stir in flour mixture, reduce heat and simmer for 3-4 minutes until soup has thickened.

*Turn off heat. Stir in 2 cups of the cheese until melted and add half of the bacon.

*Top bowls of soup with remaining cheese and bacon.

The original recipe called for hot sauce but because I didn’t have any, I used Tony’s Cajun seasoning to give it that extra little kick πŸ˜‰.

Original recipe from Iowa Girl Eats.

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