Slow Cooker Faux Loaded Potato Soup
6.6g
Net Carbs
7.4g
Protein
16.2g
Fat
1.9g
Fiber
204
Calories
Ingredients:
- 1 1/2 cups fresh celeriac USDA
- 6 ounces raw bacon, cured USDA
- 1/2 cup fresh yellow onion USDA
- 1 1/2 teaspoons fresh garlic FNDDS
- 1 pound fresh cauliflower USDA
- 1/4 teaspoon dried thyme, leaves USDA
- 1/4 cup sour cream FNDDS
- 1 cup tap water FNDDS
- 3 ounces cream cheese USDA
- 3 cups chicken broth FNDDS
- 1/2 cup cheddar cheese, shredded USDA
- 4 teaspoons fresh chives USDA
Directions:
- Chop cauliflower florets into bite size florets; peel and cube celery root; chop onion; mince or press garlic.
- 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.
