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Keto Potato Soup
![424993133 1598272857669764 3593542630453706219 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/424993133_1598272857669764_3593542630453706219_n.jpg?resize=526%2C470&ssl=1)
Ingredients:
- 1 head of cauliflower, chopped into florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Chopped green onions (for garnish)
- Extra shredded cheddar cheese (for garnish)
Instructions:
- Cook the Cauliflower: In a large pot, bring the chicken or vegetable broth to a boil. Add the cauliflower florets and cook until tender, about 10-15 minutes.
- Sauté the Aromatics: While the cauliflower is cooking, heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Blend the Soup: Once the cauliflower is tender, use an immersion blender to blend the cauliflower and broth until smooth. Alternatively, transfer the cauliflower and broth in batches to a blender and blend until smooth.
- Combine Ingredients: Return the blended cauliflower to the pot. Stir in the sautéed onions and garlic, heavy cream, dried thyme, and dried rosemary. Heat over medium heat until warmed through.
- Add Cheese and Bacon: Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. Garnish with crumbled bacon, extra shredded cheddar cheese, and chopped green onions.