A delicious and healthier alternative to the classic potato soup. Contains tons of flavors. Roasted Cauliflower “Potato” Soup with Bacon.
With the beginning of the New Year I always want to try to incorporate healthier meals into our diet. I mean, don’t we all? So far I have been trying so many different healthier options to the classic potato soup and this one is a true winner.
I will have to say this is the longest I have stuck to any New Year’s resolutions. I saw somewhere on social media (I think Facebook) someone posted and this is where people start to break their resolutions. Nope not me. I want to try to stick with it for awhile – need to get my health back. 🙂
This delicious faux potato soup still has tons of fat (the healthier fats), but low on carbs. Hey…it has veggies too! 🙂
I love how easy it is and if you just have two people in your home, then it will make dinner, 2 lunches for the next day, AND dinner the next day. I love those types of meals because I only have to heat it up the other times.
If you don’t want to eat it that much, I am almost positive you can freeze it as well. Yum – that would be good.
If you are a family of four, then it will make dinner and lunches for adults the next day! Plenty of cauliflower “potato” soup to go around.
I didn’t even mention the best part of this soup – bacon! Mmmm…bacon. Everything tastes good with bacon, right?
- 2 heads of cauliflower (if you use frozen two medium bags), washed and chopped
- 1 (8oz) block of cream cheese
- 8 cups of chicken stock
- 6 cups of water
- ½ cup heavy cream (you can also use milk)
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- ⅛ teaspoon dried thyme
- salt and pepper, to taste
- 10 pieces of bacon, cooked crispy and chopped
- Preheat oven to 400 degrees and place chopped cauliflower on a large baking sheet and spray with cooking spray or drizzle on olive oil.
- Bake for 20 minutes.
- Remove from oven and let the cauliflower cool for a couple of minutes.
- Place cauliflower into a food processor and process until it is finely chopped.
- In a large pot, combine the finely chopped cauliflower, cream cheese, chicken stock, water, heavy cream, dried spices, and 4 pieces of bacon.
- Cook on medium heat until the cream cheese is completely melted (you may have to use a whisk to mix the cream cheese).
- Serve with 1 piece of chopped bacon on top of each serving.
Skinny Oatmeal Chocolate Chip Muffins
Katy says
January 16, 2014 at 2:23 pmThis does look very good and healthy. Something that I need to make for one of these cold winter days that we keep having. 🙂
Margaret says
January 17, 2014 at 6:58 pmI love cauliflower! I’m excited to give this a try. Pinning.
Chelsea says
January 18, 2014 at 11:00 amMargaret – Thanks for the pin 🙂
Lisa@ Cooking with Curls says
January 19, 2014 at 7:31 pmI made cauliflower rice a couple of weeks ago and I was surprised at how much I liked it (I don’t like cauliflower). I will have to give your potato soup a try next Chelsea, it looks delicious!! 🙂
Deb@CookingOnTheFrontBurner says
January 19, 2014 at 9:45 pmNice twist for a healthier option – thanks for sharing at MM tonight! Pinned
Britni says
January 20, 2014 at 11:27 pmChelsea this looks fantastic. I was just thinking about how much I like cauliflower and should use it more often the other day. Thanks for sharing on the weekend re-Treat link party. Hope to see you again Thursday!
Britni @ Play. Party. Pin.
Chelsea says
January 21, 2014 at 11:09 amBritni – I love cauliflower so much. I am trying to get the hubby to go along!
Maria says
January 21, 2014 at 10:37 pmOhh this soup looks sooo good! I love creamy cauliflower soup, and yours looks delicious! Love the bacon on top, too! 😉