Keto Loaded Baked Cauliflower “Potato” Soup

Melt half of the butter in a heavysaucepanordutch ovenover medium heat. Stir in leeks and cook slowly without browning too much, for 5 minutes. Leeks will reduce and lose about half their volume.

Add remaining butter and cauliflower bits. Bring heat to medium-high and cook all together stirring occasionally. If the mixture starts to brown, lower the heat a bit. The cauliflower will also reduce as it cooks.

When veggies are tender (5 minutes or so) add 5 cups of the hot water and Better Than Bouillon. Simmer soup with the lid ajar, on low for 15 minutes stirring occasionally. The mixture should be fairly thick.

For a more peasant style chunky soup, mash the vegetables with a potato masher. For a smoother texture us a hand blender to get it more consistently creamy.  You can add a bit more hot water if you feel its too thick.

Turn the heat to low and stir in the cheddar cheese. Stir till melted and smooth.

On low heat add additional cream and butter. Taste for salt and pepper, adjust accordingly.

I like my bacon sprinkled on top with an additional bit of cheese, but feel free to stir in the bacon if you prefer!

Additional toppings/garnish: Sour cream, sliced green onions or chives

I had some asparagus in the fridge ready to go south, so, I sauteed them up with a bit of butter and sea salt. Pretty garnish anddelishtoo!

Leeks tend to be sandy/gritty. The easiest way to clean them is to slice off and discard the root end. Slice the leek in half from top to bottom and discard 3 or 4 outer leaves. Slice into ¼ inch rounds. Fill a large bowl with cool water and add the leeks. Swish with your hands. The dirt will sink to the bottom and the clean leeks will float to the top! Remove the leeks with your hands into a strainer.

I ALWAYSshredmy own. Bagged shredded cheese has additives to keep the cheese from clumping. This can as much as DOUBLE your carb count!

I preferBaconon a sheet pan in the oven.  Line your pan withfoiland it is a NO-MESS clean-up!