I’ve got a bad case of the winter blues. I’ve done a lot of traveling over the last week, and my schedule is just now getting back to normal.
I went to Walmart on my lunch break yesterday to pick up some staple items to get us through to the weekend. I always find it challenging to find good organic produce and pantry items at my rural Walmart, but yesterday I was able to find a handful of things to whip up a new spinoff of my mom’s famous Cheesy Potato Soup.
I have been craving comfort food. Everything cheesy and warm since the weather has been so rainy and cold lately. I decided to make a keto version of Cheesy Potato Soup. Instead of using potato, I decided on cauliflower because it has a lower carbohydrate count and still has the chunky consistency of potato.
What you need:
- 2 Tablespoons grass-fed butter
- 1 head of organic cauliflower, chopped
- 1 organic onion, diced
- 2 organic carrots, diced
- 3 stalks of organic celery, diced
- 2 cups chicken bone broth
- 1/2 block organic cream cheese, cubed
- 2 cups organic cheddar cheese, grated
- 1/4 cup organic heavy cream
- 1/2 teaspoon dried thyme
- Salt, pepper and garlic powder, to taste
- Grated cheddar cheese, for garnish (optional)
- Sour cream, for garnish (optional)
Prep your veggies by chopping up the cauliflower and dicing the onion, carrot and celery into similar size pieces. Pre-heat a pot on medium-high heat. Add the butter and melt.
Add the onion, celery and carrot. Season with salt and pepper Cook until onions are translucent, or about 5-7 minutes. Add the cauliflower, chicken bone broth and thyme. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the veggies are tender.
Add in the cream cheese and stir until melted throughout. Add in the heavy cream and cheddar cheese. Check for seasoning, and add salt, pepper and garlic powder until you get it right for your tastebuds.
Top with grated cheddar cheese and sour cream, if you like.