Thursday, September 4, 2014

"Faux" Potato Soup

It has cooled down a bit in our area. It is still lovely outside, but it is cooler in the AM. It makes me want soup. I emailed my friend yesterday for the millionth time for her Mock Potato Soup recipe. I ran to the store and picked up everything to make it when the big kid was home from school and the baby napped.

True blogger style, I forgot to take any photos of the preparation process. In all honestly, I thought I would botch it somehow and never want to post about it. I did make a few tweaks because I have problems following a recipe. :)  

1 medium cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced, 2 1/2 ounces
3 cups chicken broth
3 tablespoons butter
1/2 cup heavy cream
Salt and pepper, to taste
4 ounces cheddar cheese, shredded (pre-shredded not recommended)
3 pieces bacon, fried until crisp and crumbled, optional
2 green onions, chopped, optional
2 tablespoons fresh parsley, finely chopped

In a large dutch oven, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the butter and cream; mix well. Add salt and pepper to taste. Stir in the cheese; heat very slowly until melted. Garnish with bacon, green onion and parsley.

And here is how I made it:
In a large pan cook bacon (I used the whole pack) and onion. I sliced everything up and sautéed it in the pan.  Once cooked, I added the broth and cauliflower and cooked until tender.  I don't have a stick blender so I used my mixer and mixed it up until kind of, not really smooth.  Added the butter and cream and mix. Salt and pepper to taste and garnished with cheese.  My high quality photo of my food! It actually was really good and will be my lunch the rest of the week.

Makes about 6 cups or 6 big servings
Can be frozen without the toppings

Original stats Per Serving: 263 Calories; 22g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs  (My stats were slightly higher since I used ALL the center cut bacon and not just a little)

Overall I really liked it and look forward to making it again this fall.

Have any good Fall soup recipes?

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