Cheddar Cauliflower Soup with Bacon
Main Course, Soup
cauliflower-recipes, cauliflower-soup-recipes, cheddar-cauliflower-soup
separated into florets
butter or olive oil
seasoned salt and black pepper
red pepper flakes
container low sodium chicken stock
container onion and chive cream cheese
shredded sharp cheddar cheese
plus additional for garnishing
cornstarch dissolved in 1 cup cold milk
In a large pot or dutch oven, fry the bacon slices until crisp then remove with a slotted spoon to paper towels to drain. Reserve 2 Tbsp of drippings in the pot.
Add 2 Tbsp of butter or a couple of drizzles of olive oil to the reserved drippings. Saute onion, carrot and celery in the drippings until softened and beginning to brown, around 5 minutes.
Add red pepper flakes and minced garlic, cooking until the garlic is fragrant around 1-2 minutes. Season with seasoned salt and black pepper to your taste.
Add chicken stock and the cauliflower florets. Cook over medium-high until fork tender, around 10 minutes. Lower the heat to medium.
Add the softened cream cheese and shredded cheddar cheese to the pot. Stir until completely melted and combined.
Dissolve 3 Tbsp cornstarch in 1 cup cold milk. Stir into the soup. Repeat, if you'd like to add more liquid.
Cook just until heated through and the soup has thickened. Adjust the seasonings to your taste.
Add crumbled bacon and stir well. Reserve some bacon crumbles for garnishing.
Serve immediately with shredded cheese, sliced green onion and bacon crumbles on top, if desired
Lower fat diary products will also work well in this soup.