I am a fan of thicker soups.  Thin, watery soups are not for me!  This soup almost tastes as if there is potato in it; not!

  This makes a thick, luxurious and DELICIOUS soup, which becomes thicker once chilled.  You can add water to the soup and it goes even further without compromising taste.

4 oz onion, chopped (125 g)
4 oz carrot, chopped* (125 g)
2 tbsp bacon fat (30 mL)
3 cups cauliflower florets (750 mL)
2 tsp crushed garlic (10 mL)
4 cups chicken stock (1 L)
2 cups water (500 mL)
1 bay leaf (optional)
11/3 cups grated Cheddar cheese (325 mL)
1 cup whipping cream (250 mL)
1 tsp mustard (5 mL)
3/4 tsp black pepper (3 mL)
1/2 tsp salt (2 mL)
6 slices bacon, cooked and crumbled
2 tbsp parsley, optional, for garnish (30 mL)

In food processor, chop onion and carrots. In large pot, in bacon fat, and over medium low heat, cook chopped vegetable mixture, cauliflower and garlic, 5 minutes.  Add chicken stock, water and bay leaf, if using.  Cook another 20 to 30 minutes, or until the vegetables are tender. Remove bay leaf (important!). Allow soup to cool for 10 minutes. In blender or food processor, puree soup in batches with bacon bits from 2 slices of bacon. Return to pot and stir in Cheddar cheese, whipping cream and mustard. Heat gently until hot. Add pepper and salt.  Serve hot with bacon bits and parsley placed in the center of the soup.

Helpful Hints:  Bacon fat revs the metabolism, same as coconut oil.  Leaving the carrot out only saves about 0.4 g net carbs per serving.  *Did you know it is a myth that carrots are not good for low-carbers to consume.  The glycemic load of carrots is very low and that is what really counts, so unless you’re planning on eating a lot of carrots, they are fine for most people to eat in moderation.

Chicken Stock: If using commercial chicken stock, you may want to remove the salt in the egg wash, especially if you are skipping the wine and using more chicken stock.  Commercial chicken stock is no doubt very salty-tasting. *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (5 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  8 servings

1 serving
276.2 calories
13.8 g protein
21.7 g fat
1.3 g fiber
5.7 g net carbs

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