Servings: 8 servings
Calories: 185kcal
Equipment
- dutch oven
- chef's knife
- cutting board
- immersion blender
Ingredients
- 2 heads cauliflower, cut into florets
- 1 pkg bacon, diced
- 1 large yellow onion, diced
- 16 oz mushrooms, rough chopped
- 1 bunch green onions, whites and greens separated
- 3-4 cloves garlic, chopped
- 6-8 cups chicken or vegetable broth
- 1 block cream cheese, softened and cut into cubes
- 1 ½ cups Colby jack cheese, shredded
- kosher salt and fresh pepper, to taste
Instructions
- Add bacon to a dutch oven on medium heat. Cook until bacon crisps and fat has rendered. Remove ¼ cup of the bacon and set aside.
- Add in diced onion, the whites of the green onion, mushrooms, and garlic. Cook until they begin to soften.
- Add cauliflower and broth to one inch under the level of the vegetables. Simmer for about ten minutes.
- Add in the cream cheese. Using an immersion blender, blend until smooth. Whisk in shredded cheese until fully incorporated.
- Garnish with sliced green onion tops, reserved bacon, shredded cheese, and sour cream.
- Enjoy!
Notes
If you don't like cauliflower, potatoes would work perfectly here.
I always add a little heat with some red chili flakes.
This soup is great to keep in the freezer for those days when you need something easy and warm.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 14g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 253mg | Potassium: 834mg | Fiber: 4g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 73mg | Calcium: 219mg | Iron: 2mg
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