Have you ever had an epic cooking fail? Apparently I have…and it involved cauliflower soup – my sweet sweet family will never let me forget. I had to convince them to try this! (but they were super thankful!). Borrowed from Suzanne Ryan’s book, ‘Simply Keto’, the fact that this soup is cousins with a loaded baked potato definitely helped in winning my family over – enjoy!
2 large heads of cauliflower, cored and cut into florets
1 L good chicken broth AND 1/4 c. butter
1 large onion, chopped AND 3 cloves of garlic, minced
1 c. heavy cream
2 c. grated old cheddar (plus more for garnish)
10 to 12 slices of bacon, cooked until very crisp, and then crumbled
kosher salt and freshly ground pepper to taste
chopped chives or green onion for garnish
In a large slow cooker, stir together the cauliflower, broth, butter, onion and garlic and then cook on HIGH for 4 hours, or LOW for 8 hours.
Once the cauliflower is tender, turn your slow cooker to ‘warm’ or ‘low’ and use a whisk or a potato masher to stir and mash the cauliflower (and everything else) to a smooth consistency. Pour in the cream, add the cheese and most of the bacon, stir to combine well, taste for seasoning and then add salt and pepper as you see fit. Continue to stir until the cheese has melted and all has warmed through.
Serve up in big bowls with extra cheese, bacon and chives – there won’t be much left over!