Slow Cooker Faux Loaded Potato Soup
6.6g
Net Carbs
7.4g
Protein
16.2g
Fat
1.9g
Fiber
204
Calories
Ingredients:
- 1 pound (16 ounces) fresh cauliflower, chopped into bite size pieces
- 1 1/2 cups fresh celeriac (celery root) (234g), peeled and cubed
- 1/2 cup chopped yellow onion (80g)
- 1 1/2 teaspoons minced or pressed fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme leaves
- 3 cups chicken broth
- 1 cup water
- 3 ounces cream cheese, cut into small chunks
- 6 ounces cured raw bacon
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 teaspoons minced fresh chives
Directions:
- Into a 6-quart or larger slow cooker, combine cauliflower, celery root, onion, garlic, salt, pepper, thyme, chicken broth, water, and dollops of cream cheese. Cook on high for 3-4 hours, or low for 6-8 hours, until cauliflower and celery root are tender.
- After getting the slow cooker going, cook the bacon. In a large non-stick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Drain on paper towels. Set aside one strip of bacon for garnish, chop remaining bacon and stir into the slow cooker.
- When the cooking time is completed, use a blender with one corner of the lid lose to puree soup in batches until mostly pureed. Divide soup into 8 bowls (about ¾ cup each), and top each with ½ tablespoon sour cream, 1 tablespoon shredded cheese, ½ teaspoon chives, and crumbles of the bacon strip set aside for garnish. Enjoy while hot. One serving is one bowl as described.
