Loaded Potato and Cauliflower Soup
This Loaded Potato and Cauliflower Soup is a low carb version of my favorite - but nobody in my house can tell! Perfect for a cold day and made even easier in the Instant Pot.
Servings: 6 servings
Calories: 291kcal
Ingredients
- 1 teaspoon olive oil and 1 tsp butter or 2 tsp of oil
- 1 1/2 cups thinly sliced leeks I used more white than green to keep the soup white
- 4 cloves garlic minced
- 3 cups Yukon gold potatoes peeled and diced
- 4 1/2 cups chopped cauliflower florets
- 4 cups low-sodium chicken broth
- 1/4 teaspoon fresh ground black pepper plus additional to taste
- 12 slices all-natural, nitrite-free turkey bacon cooked and diced
- 1 cup Shredded cheddar cheese omit for dairy free
- 2 scallions thinly sliced
Instructions
Stovetop:
- In a large saucepan, heat oil on medium-low. Add leeks and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring frequently, for 1 minute.
- Add potato, cauliflower, broth, and pepper and increase heat to bring to a boil; reduce heat to low, cover and simmer about 20 minutes or until potatoes and cauliflower are very tender. Remove from heat.
- With an immersion blender, purée soup until smooth.(Alternatively, you can use a regular blender and puree in batches...just be really careful).
- Add coconut milk if desired. Place pot on low and season with additional salt and pepper, if desired, or add water to thin, if necessary.
- Ladle soup into serving bowls and top with 2 1/2 Tbsp of cheese, 2 slices of crumbled turkey bacon and scallions. Enjoy!
Instant Pot:
- Set IP to saute and spray with cooking oil spray. Brown diced bacon, then remove from pot.
- Add in olive oil and butter, then saute the leeks and garlic. Add in cauliflower, potatoes, salt and stock. Set IP for 10 minutes.
- After cook time is over, do a quick release. Use an immersion blender to puree soup. (Alternatively, you can use a regular blender and puree in batches...just be really careful).
- Stir in coconut milk, if desired, then top each bowl with 2 Tbsp cheese, 2 slices of bacon, and whatever herbs you want!
Notes
**This should make 6 cups of soup. If it is less, just use some water or broth to thin it out. It thickens up quite a bit. Each serving should be about 1 cup.
21 Day Fix: 1 GREEN, 1 YELLOW, 1/2 RED (bacon), 1/2 BLUE (cheese) per serving
WW: 6 points per serving [Calculated using 2 tsp oil, reduced fat cheddar]
Note: I omitted the coconut milk from the original recipe.
Nutrition
Serving: 1cup | Calories: 291kcal | Carbohydrates: 32g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 724mg | Potassium: 1056mg | Fiber: 5g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 64mg | Calcium: 62mg | Iron: 3mg