The Girl That Made It All > Recipes > Mock Baked “Potato” Soup

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Mock Baked “Potato” Soup

July 18, 2019


With the love of cooking comes unwanted pounds – at least for me. I have always struggled with my weight and I find that going low carb helps bring down those stubborn pounds.

One of my favorite low carb vegetables is cauliflower. Cauliflower is a super vegetable. You can substitute it for rice, pizza crust, or for potatoes. Today, I am substituting potatoes with cauliflower for my mock baked potato soup. Tastes yummy and it is low carb! You won’t get the chunks of potato like you do in a real baked potato soup but the flavors are all there. For a vegetarian version, omit the bacon and chicken stock. Enjoy!

Mock Baked

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tbs oil
  • 2 heads of cauliflower, chopped into florets
  • 2 quarts chicken stock (or vegetable)
  • 1 cup cheddar cheese
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • GARNISHES:
  • Cheddar cheese
  • Crumbled bacon
  • Spring onions

Instructions

1

1) Add oil to a large saucepan on medium high heat. Once hot, add onions and cook for 2-3 minutes or until translucent.

2

2) Add garlic and saute until fragrant. About 1 minute.

3

3) Increase heat to saucepan and add broth and cauliflower florets to garlic/onion mixture. Once mixture starts to boil, lower heat and cover for 20-30 minutes until cauliflower is tender.

4

4) Turn off heat. Using an immersion blender, blend caulflower mixture. Once blended, add cheddar cheese and mix until cheese is melted.

5

5) Turn heat to low and add heavy cream. Once heated through, season with salt and pepper.

6

6) Serve hot with garnishes.

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About Me

I am a software test manager by day and a wife, mom and cook by night. Cooking is my hobby. I don't eat to live, I live to eat.

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The Girl That Made It All

The Girl That Made It All