Keto Loaded Baked “Potato” Soup (Low carb)

Throughout my food experiments with either Keto or Paleo, when winter rolls around, there is one thing I miss on frosty nights. Creamy Potato Soup. It’s hot, carby, comforting and loaded with cheese. The cauliflower market must be doing really well because I am seeing people get really creative with it. Pizzas, rice, Mac n’ Cheese (stay tuned for my version of this coming up), all made from cauliflower! Today’s soup is potato only in name, but is likely one of the healthiest soups out there for these chilly winter months.
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This soup is basic and easy, packed with nutrition and very filling! It can be made with leftover chicken or with no meat at all depending on your tastes. I used about 2 cups of chicken chopped, but the secret of the potatoey texture and smooth velvet is the 2 lbs. of cauliflower that has been cooked in delicious chicken broth with other veggies and pureed with an immersion blender to achieve that perfect texture.
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I have been reading a lot about Nutritional Yeast here lately. I happened upon the Bragg’s brand and simply by looking at the label, I knew I wanted to incorporate it into my recipes. It’s loaded with B vitamins and tastes like a mild cheddar cheese. I hope you enjoy it in this Keto “Potato” soup!
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Keto Loaded Baked “Potato” Soup

2 lb. cauliflower

8 cups chicken broth

5 stalks celery, chopped

1 medium zuchinni, chopped

*2 cups ham cubes or chicken precooked (optional)

1 large onion, chopped

1 tbsp minced garlic

1 tbsp butter

1 tbsp Bragg’s liquid aminos

2 tbsp Bragg’s Nutritional Yeast

1 cup heavy cream

4 oz. cream cheese (full fat!)

1 tsp sea salt

1/2 tsp black pepper

1 tbsp No-Salt Seasoning (I use the organic Costco brand, Mrs. Dash works too)

Optional toppings, crisp bacon bits, parmesan cheese, chives or green onions

Start the 1 tbsp butter on medium in a large pot. Add chopped onions and cook until browning and caramelized on the edges. Add garlic and other veggies (except for the cauliflower) and cook for about 5 minutes. Add salt, Bragg’s, and all other spices and stir well. Next add the *chicken or ham (if using) and broth. Bring this mixture to a boil before adding cauliflower, cream cheese and heavy cream. Cook with the lid on for 30 minutes medium-low. Use an immersion blender to puree the cauliflower  and to make the soup a velvety smooth texture. Taste and adjust salt to liking at this point. Serve with toppings of your choice and enjoy!

*You may choose to simply add the meat at the end of cooking to warm it up if you like chunks of meat throughout

JuiceBeauty.com
I am almost certain that you could add all of these ingredients to a crock pot and cook for 6-8 hours on low, puree and chow down. I have not tried it, but if I do, I will post an update here! Judging from how many bowls my husband had last night, I don’t think there’s too much I’ll change in this recipe 😉
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