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Prep 30 minutes
Total 1 hour

Loaded " Baked NOT Potato" Soup

with GarLips

This Keto version of the Loaded Baked Potato soup will make you forget about the potato. This cauliflower version is perfect and so creamy!

Serves
US|Metric
ingredients
  • 1 Whole Cauliflower ( rough chop )
  • 4 Stalks of Celery ( rough Chop)
  • 1 tbsp Garlic
  • 1 tbsp Dried Oregano
  • 1 tbsp Black Pepper
  • 1 tbsp Salt
  • 4 Cups Chicken Stock
  • 1 Cup Heavy Cream
  • 1 tbsp Dried Thyme
  • ½ Cup White part of Green Onions
  • 5 Slices of Bacon
  • Shredded Cheddar Cheese
  • Green part of Green Onions
  • 1 tbsp Butter
  • 1 Cup Ice cubes

Loaded " Baked NOT Potato" Soup

with GarLips

This Keto version of the Loaded Baked Potato soup will make you forget about the potato. This cauliflower version is perfect and so creamy!

Let's Get Soupy!

  1. Dice up bacon. Heat soup pot on high and add in the diced up bacon.
  2. Remove bacon from the pot when the bacon pieces start to brown but leave the bacon grease in the pot.
  3. Turn the heat to medium high and add in the butter. Add in your cauliflower, celery, white part of the green onions & stir in pot for 10 minutes.
  4. Add in the garlic, oregano, thyme, S + P and stir.
  5. Add in your chicken stock and let simmer for 35 minutes.
  6. Add in the heavy cream and let simmer for 10 minutes.
  7. Turn off heat.
  8. Using a ladle, scoop out mostly the vegetables (some liquid is fine) and add with ice cubes to a blender and blend. Blend until all is blended and you get this thick & paste like texture.
  9. Add the mixture back into the soup pot.
  10. Add soup in batches to the blender. Blend until smooth and no chunks of vegetables left.
  11. Add blended mixture back into the soup pot and repeat blending process until the all of the soup is done and blended.
  12. Top with the green onions, cheddar cheese and bacon.