Baked Potato Cauliflower Soup
Ingredients
-
8
slices
turkey bacon
-
2
tbsp
avocado oil
-
½
large
yellow onion, chopped
-
3
cloves
minced garlic
-
1
tsp
salt
-
½
tsp
pepper
-
1
tsp
dried thyme
-
3
large
russet potatoes, peeled and chopped
-
1
medium head
cauliflower, roughly chopped
-
4
cups
chicken stock
-
1
cup
cheddar cheese
-
to taste
green onion for topping
Instructions
- Cook the turkey bacon on the stovetop until crispy, about 5 minutes per side, then let it cool.
- In a large pan or dutch oven, heat the avocado oil and add the chopped onion, cooking for a few minutes.
- Add the minced garlic and seasonings, and sauté for a couple more minutes.
- Once the onions are soft, add the chopped potatoes and cauliflower, followed by the chicken stock.
- Cover the pot and bring the mixture to a boil.
- Once boiling, cook for 10-15 minutes until the cauliflower and potatoes are fork-tender.
- Blend the soup until creamy using an immersion blender or regular blender.
- Serve topped with chopped bacon, cheddar cheese, and green onion.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
20mg
You might also like