No-Potato Bacon Soup
You read the title right, there are NO-Potatoes in this comforting bowl of creamy bacon goodness. Instead, I used cauliflower, making this soup low carb and paleo friendly. Don’t worry, it still has all the flavor you would expect from a potato bacon soup and the texture is perfect.
I was inspired to make this soup last week while doing the 21 Day Sugar Detox and Autoimmune Protocol. This soup complies with both of these elimination challenges, so Dig In!
Although I typically don’t eat pork bacon, I was unable to find a natural, sugar-free turkey or chicken bacon. Using pork also left me with a lot of drippings, which added to the flavor. If you choose to use turkey or chicken, you may need to add some oil to the pan to keep the bacon from sticking.
- 1lb of sugar free bacon
- ½ cup of diced yellow onion
- 1 cup finely sliced leeks
- 2 cloves of garlic minced or pressed
- 1 head of cauliflower washed and chopped into smaller pieces (try to keep them similar sized for even cooking time)
- 2 + 1 cups of broth
- 1 tablespoon of fresh chopped parsley (or to taste)
- sliced spring onions to garnish
- sea salt and pepper to taste
- Fully cook the lb of bacon in a cast iron skillet. Remove the bacon slices from the skillet as they are cooked and place on a plate covered in paper towel. chop into small pieces.
- Drain off the dripping adding 2 tablespoons to a large sauce pan, save the rest for another use.
- Heat the drippings at a medium/low temperature and add the yellow onion to the pot. Sautee for about 3 minutes.
- Add the leek and garlic, sautee for another 5 minutes.
- Add the chopped cauliflower and sautee for another 5 minutes give or take.
- While cauliflower is cooking, re-heat the cast iron skillet. Add about a ½ cup of broth to de-glaze the pan, loosening up all of the yummy bacon bits and flavour. Pour this skillet liquid into the pot, along with the other 1.5 cups of broth (reserve the last cup for later)
- Simmer the cauliflower until tender.
- Add the cauliflower mixture to a food processor in 2 batches and blend until smooth.
- Return the mixture back to the pot, over low heat and slowly stir in the last cup of broth until the soup reaches your desired consistency. (you may want more of less broth)
- Add 6-8 pieces of chopped bacon, and fresh parsley
- Serve hot topped with more chopped bacon and spring onions
I shared this recipe with Slightly Indulgent Tuesdays
Sounds delicious! Have a couple of questions though:
1) Nr #5 – When pouring the skillet liquid into the pot, what do I do with the bacon? Do I leave it in the skillet for #9 & #10 or does it go in the pot?
2) Can I do this in advance and then reheat it when serving? (And of course top it with bacon at serving time.)
Thanks!
Hi Gloria, I updated the recipe to be more specific about the bacon. Remove the bacon as it cooks, and set it on a paper towel covered plate to drain, and chop them up.
This could absolutely be cooked ahead of time! I hope you enjoy it!
I just made it, delicious!! It’s for tomorrow’s dinner but I had to try a little
Thank you for the recipe!
Awesome! I am so glad you like it!
What kind of broth? Chicken? Beef? Something else?
I used Chicken, but any broth would do to add flavor. You could use water also, maybe need to season a bit more.
Dumb question… What does 2 + 1 cups of broth mean? Three cups?
Hi Danielle, yes 3 cups total. Just used at 2 different times in the recipe.
Made this and it’s delicious. My husband’s comment was “this would taste awesome in a bread bowl!” Haha! I’d have to agree! But fortunately it is good in any bowl.
Awesome! Thanks so much for sharing Kari! makes me happy! We ate this soup last week too. Oh a bread bowl would be awesome…those were the days! haha