Low Carb Baked Fauxtato Soup Recipe

1/2 head Cauliflower
Chicken Broth to cover
1 clove garlic, sliced
3 oz Cream Cheese
1 Tablespoon Butter
5 strips bacon, fried crisp
1/2 medium onion, chopped
Dash of hot sauce (optional)
2 1-inch squares Sharp Cheddar Cheese

Place the flowerets and sliced garlic in a medium saucepan - add chicken broth to cover. Boil until completely tender (15 minutes or so). While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender.

Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture will be a light pumpkin colour.

Return this mixture to the saucepan with the cooking liquid. Add the onions and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking. I look for a good soupy consistency but not thin. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper. I like a lot of fresh cracked pepper in this soup.

The first time I tried this, I forgot I was eating Fauxtato Soup and it took me back to the days when I was eating comfort food that was killing me.

More Low Carb Soup Recipes Below:

Low Carb Soup Recipes
Baked Fauxtato Soup
Broccoli-Cheese Soup
Cabbage & Ground Beef
Cabbage Soup
Clam Chowder
Cream of Almond Soup
Cream of Chicken Soup
Cream of Mushroom Soup
Crock Pot Chicken Soup
Curried Red Pepper Soup
Egg Drop Soup
Hot & Sour Soup
Instant Cream of Mushroom Soup
Leftover Chicken Stock
Marche Wedding Soup
Mother'sBroth
Mulligatawny Soup
New England Clam Chowder
Pizza Soup