Low-Carb Fauxtato Soup (Using Cauliflower Instead of Potatoes)

Perhaps it’s the little bit of Irish ancestry I have mixed in, but one of the things I miss from my higher carb days is potato soup.

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When I went to the University of Arizona, I worked part-time in the now closed Austin’s Diner and Old Fashioned Ice Cream. EVERYTHING there was made from scratch, even the ice cream and chocolate chips. They had a 1950’s soda fountain. The owner’s name was Lynda Wilson and she loved me! She used to have everyone call me Blair because there was another waitress named Heather and we didn’t want to get mixed up. One day she revealed to me the secrets to her famous potato and tomato soups, but made me swear to never reveal it. And to this day, I have only ever disclosed it to my mom.

Today I will reveal one of the two secrets for the potato soup.

No, I am not betraying Lynda! I have improved upon the secret, so that is why I will reveal it. However, you will have to be at the reading of my last will and testament to find out the final secret. After all, a promise is a promise.

The following recipe is pretty much exactly how I’ve made potato soup since Lynda taught me, but instead I’m using cauliflower in place of potatoes. I also left out the carrots and celery to keep it more low carb, and I added bacon to raise the fats. Besides, everything is better with bacon!

INGREDIENTS:
1 lbs raw bacon (uncured), cut into small bits
1 large onion, diced
1 head of cauliflower, chopped into small pieces
Sea salt and freshly ground pepper (to taste)
*** secret ingredient has been censored ***
1 (32 oz) box of low-sodium chicken stock
*** secret ingredient to be revealed below ***

GARNISH:
Shredded sharp cheddar
Green onions, chopped

METHOD:
1. If you haven’t already, cut your bacon into small pieces.

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2. Put the bacon pieces into your soup cauldron and fry them up until crisp.

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3. Remove bacon bits with a slotted spoon so the bacon grease stays in the cauldron.

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4. Dice your onion (remember, to prevent your eyes from watering, leave the root in the onion as you dice!)

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5. Sauté the onion in the bacon grease. If you want to put carrots and celery in the soup, cook them in the bacon grease first, as they take longer than the onion to soften).

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6. If you haven’t already chopped up your head of cauliflower, do so while the onion is sautéing.

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7. Put the cauliflower in the pot and stir so that the bacon grease coats everything. Cook the cauliflower for at least 5 minutes or until it has softened.

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8. This is where I put in my censored secret ingredient and stir. Sorry, readers, you’ll just have to skip down to step #9!

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Secret ingredient is in this picture! Can you guess what it is?

9. Pour chicken stock into pot and stir everything together. Bring to a boil on a high flame. Reduce heat to medium-high once boil has established and allow it to continue to boil on medium-high for at least 10 minutes while stirring occasionally.

10. After 10 minutes, add in the second secret ingredient. Instead of using whole milk, Lynda would use half-and-half. However, I’ve improved upon this by using straight heavy cream. It makes the soup taste amazing!

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11. Allow soup to cook for an additional 5-10 minutes. When serving, garnish with grated sharp cheddar and green onions.

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Bon appétit!

XOXO,
Heather

Low-Carb Fauxtato Soup (Using Cauliflower Instead of Potatoes)

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