Loaded Potato Soup

Ingredients:

• 4 medium-sized cauliflower florets (this replaces the potatoes to keep it keto)
• 4 cups chicken or vegetable broth (low-sodium)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 strips of bacon, cooked and crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)
• 1 tbsp olive oil or butter

Instructions:

1. Prepare the Cauliflower:
   • Cut the cauliflower into small florets, roughly the size of potatoes for a similar texture.
2. Cook the Vegetables:
   • In a large pot, heat olive oil or butter over medium heat. Add the diced onion and cook until softened (about 5 minutes).
   • Add minced garlic and cook for another minute until fragrant.
3. Add Broth and Cauliflower:
   • Pour in the chicken or vegetable broth. Bring to a boil, then lower the heat to a simmer.
   • Add cauliflower florets and cook until they are soft and easily pierced with a fork, around 10-12 minutes.
4. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend just half the soup and leave the rest as-is.
5. Add Dairy and Seasonings:
   • Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until the cheese is fully melted and the soup is creamy.
   • Season with salt and pepper to taste.
6. Top and Serve:
   • Ladle the soup into bowls and top with crumbled bacon, extra cheese, and fresh chives.
7. Optional: For extra thickness, you can add a little xanthan gum, or if you like a thinner soup, add more broth or cream.