Loaded (and Lower-Carb) Baked Potato Soup With a Secret Ingredient

Step 1

Bring a large pot of water to boil. Boil the cauliflower florets until tender when tested with a fork (about 10 minutes).

Step 2

Remove the cooked cauliflower from the pot, and boil the diced potatoes in the same pot until tender. Remove from the water, and set aside.

Step 3

Combine the cauliflower, milk, 1 cup of chicken broth, salt, and pepper in a large blender, and blend until smooth.

Step 4

In a large soup pot or skillet, heat the olive oil over medium heat. Cook the onions for about 4 minutes. Add the garlic. Cook for an additional minute.

Step 5

Pour the cauliflower mixture and the additional cup of chicken broth into your soup pot with the garlic and onions. If the mixture is too thick for your liking, feel free to add equals parts of milk and broth to thin things out. Turn down to simmer, add the turkey bacon and chives, and cook for at least 15 minutes.

Step 6

Serve in bowls, and top with the classic toppings of your choice.