Ingredients:
1/2 tbsp bacon fat or olive oil
1/2 onion, diced
2 celery ribs, diced
1 head cauliflower, cut into florets
1/2 cup heavy cream
5 cups chicken broth
1 tsp garlic powder
Salt and pepper to taste
Garnish with shredded cheese, crumbled bacon and/or green onions
Directions:
Sauté onion and celery in the bacon fat or olive oil in a large pan on medium heat for about 4-7 minutes, or until translucent.
Add the broth, garlic powder and the cauliflower florets and boil until tender, 15-20 minutes.
Next, using either a hand immersion blender or regular blender, blend all ingredients until creamy and smooth. If you used the hand immersion blender you can do directly in the pot and if using a normal blender pour ingredients back into the pot and turn heat back to medium and add cream and salt and pepper to taste for 2 minutes.
Serve like you would loaded baked potato soup; shredded cheese, green onion and/or bacon crumbles (we only had the shredded cheese for our first bowls 😬).
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