Bacon Cauliflower Chowder
Servings: 4
Calories: 209kcal
Ingredients
- 6 Slices Bacon, cut into pieces
- 1 Onion, diced
- ½ Cup Carrots, sliced
- ½ Cup Celery, diced
- 2 Cloves Garlic, minced
- ½ Teaspoon Dried Oregano Leaves
- ½ Teaspoon White Pepper
- ½ Teaspoon Salt
- 1 Head Cauliflower, stem removed and coarsely chopped
- 2 to 3 Cups Vegetable or Chicken Broth, depending on the consistency desired
- ¼ Cup Cream Cheese
Instructions
- In a medium stock pot, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels.
- Add the onion, carrots, and celery to the pot. Cook for 3 to 5 minutes or until softened, scraping any browned pieces from the bottom of the pot with a wooden spoon. Stir in the garlic, oregano, pepper, and salt.
- Add the cauliflower and 2 cups of broth to the pot. Heat to boiling and cook for approximately 15 minutes or until cauliflower is tender.
- Add cream cheese to the soup and stir until melted and combined.
- Using an immersion blender, puree about half of the soup. Check the consistency and add additional broth if desired. Heat through.
- Serve topped with cooked bacon and/or cheese.
Notes
This soup makes approximately 4 servings, so the nutritional information listed is for ¼ of the entire recipe.
Nutrition
Serving: 0.25of the Recipe | Calories: 209kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Fiber: 4g