Loaded Cauliflower Soup

By no means to I make a cauliflower version of this soup because it’s healthier lol I just like this version more!

It’s one of my go to fall comfort recipes so I know you guys will love it as much as I do. It also freezes really well if you want to double the recipe and stock up your freezer for the winter months ahead.

Ingredients:

-8 slices of bacon chopped (save some for garnish)
-1/2 of a large white onion chopped
-2 celery stalks chopped
-2 garlic cloves minced
-salt & pepper
-4 cups shredded or grated cauliflower (about 1 large head or 2 small ones)
-1/4 cup water
-2 tablespoons flour
-2 cups chicken broth divided
-2 cups 2% milk
-2 to 4 tablespoons of hot sauce
-2 & a 1/4 cups (12oz) shredded sharp cheddar cheese, divided (save some for garnish)
-2 green onions, chopped (optional)

Directions:

Whisk together flour and a 1/4 cup of chicken broth in a small bowl then set aside.

Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Keep all bacon drippings in the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

Add shredded cauliflower to the pot then stir to combine. ( if you do not have a food processor to shred the cauliflower chop VERY small) Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.

Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 10 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust with salt, pepper and hot sauce.

Serve topped with remaining shredded cheese, cooked bacon, and green onions.