Wow. This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it. It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all. I've adapted this from the book, "Keto in 28" by Michelle Hogan. This is a perfect fall and winter food!
8 Slices of Bacon, Chopped
1 Tablespoon Butter
1 Medium Onion, Chopped
2 Teaspoons Minced Garlic
4 Cups of Cauliflower Florets
4 Cups Chicken Broth
1 Cup Heavy Cream
2 Tablespoons Water
2 Tablespoons Corn Starch
1 Cup Shredded Sharp Cheddar Cheese
Chives - for garnish
Step 1: In a large sauce pan over medium heat, cook the bacon until crispy. With a slotted spoon, remove the bacon bits and place into a bowl for later use. Do not discard the bacon fat in the pan.
Step 2: In the pan with the bacon grease, add the butter, onion and garlic. Saute over medium until onion is almost translucent. Then, add the cauliflower. Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.
Step 3: Add the chicken broth to the pot and let it come to a boil. Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft. Stir in the cream and remove from the heat.
Step 4: Transfer the soup to a food processor and puree until very smooth.
Step 5" Return the soup to the pot and place over low heat.
Step 6: In a small bowl, whisk together the water and cornstarch. Stir into the the soup and also add 1/2 the cheese. Stir until the cheese melts.
Step 7: To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.