Ingredients:
- 4 cups cauliflower florets (this is the keto-friendly substitute for potatoes)
- 1 lb bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
- 1 tsp smoked paprika (optional, for added flavor)
- 2 tbsp olive oil (for cooking bacon and vegetables)
- Fresh parsley or green onions (optional, for garnish)
Instructions:
- Cook the Bacon:
- In a large skillet, heat olive oil over medium heat. Add diced bacon and cook until crispy, about 7-8 minutes. Remove from the skillet and set aside, leaving the bacon fat in the skillet.
- Sauté Onion and Garlic:
- In the same skillet, add diced onion and minced garlic to the bacon fat. Sauté for 3-4 minutes, until softened and fragrant.
- Prepare the Soup in the Slow Cooker:
- In your slow cooker, add the cauliflower florets, sautéed onions, garlic, chicken broth, and cooked bacon (reserve a small amount of bacon for garnish). Stir to combine.
- Cook the Soup:
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours, until the cauliflower is tender and easily pierced with a fork.
- Blend the Soup:
- Once the cauliflower is cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, then return it to the slow cooker.
- Add the Creamy Ingredients:
- Stir in the heavy cream, cream cheese, and shredded cheddar cheese. Continue to cook for an additional 10-15 minutes on low, allowing the cheese to melt and the soup to thicken.
- Season to Taste:
- Taste and season with salt, pepper, and smoked paprika, if desired.
- Serve and Garnish:
- Ladle the creamy soup into bowls and garnish with the reserved bacon, fresh parsley, or green onions. Serve hot and enjoy!
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