Baked ‘Potato’ Soup


3 bacon strips, diced
½ small onion, chopped
1 clove garlic, minced
1 tsp salt
1 tsp dried basil
½ tsp pepper
3 cups chicken broth
3 cups cauliflower, chopped
2 ounces cream cheese
½ tsp hot sauce

• In a large saucepan, cook bacon until crisp.
• Set bacon aside and reserve 1 tablespoon drippings. .
• Sauté onion and garlic in the drippings until tender.
• In another pot, bring the chicken broth to a boil and place cauliflower in the pot.
• Boil for 6 minutes or until very tender.
• Stir in salt, basil and pepper, mix well.
• Turn down the heat and add cream cheese and hot pepper sauce, heat through but do not boil.
• Remove from the heat, add in the cooked onion and garlic, and blend in a food processor.
• Serve garnished with bacon.

Makes 4 servings; count each serving as 1 fat.

Recipe courtesy of

2018-10-26T08:16:35+00:00October 26th, 2018|Recipes|

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