Low Carb Loaded Baked Potato Soup... with No Potatoes!

Here's a recipe you are going to LOVE if you are trying to watch your carbs or increase your intake of non-starchy veggies! This Loaded 'Baked Potato' Soup is made from cauliflower instead of potatoes, but it's really hard to tell! It is creamy and smooth, rich tasting and delicious while being good for you, too! I got this recipe from Sandy's Kitchen, and tweaked it slightly. It is *very* easy to make, even for inexperienced cooks, and really hit the spot for me (I am sick today).

Low Carb Loaded Baked Potato Soup

Put 1 1/2 cups of chopped fresh cauliflower in a small pot with 1 cup of chicken broth. Bring to a boil, cover, and simmer for 15 minutes (you can use frozen cauliflower; just cook until very soft). Remove from heat and add 3 wedges of Garlic Herb Laughing Cow Light cheese and a few shakes of black pepper. Use a stick blender to puree until smooth, or cool to warm and puree in the regular blender. Pour into a large bowl and top with 1 Tbsp sliced green onions, 2 Tbsp 2% reduced fat sharp cheddar, and 1 tsp bacon bits.

This is sooo yummy. You can also make substitutions if you like; instead of green onions, you can use fresh chives, and instead of Laughing Cow cheese you can use regular or light cream cheese plus some garlic powder. On Medifast, this whole recipe equals your entire Green serving for the day, 1/8 of your Lean, and about 1.25 condiments as well as 1.5 fats. The bacon bits are not technically on plan but only contain something like 10 calories, so you decide! For those who count calories or carbs, here is the nutritional breakdown for this recipe, including the toppings:

214 calories
9 g fat
12 g carbs
5 g fiber
15 g protein
and 139% of your RDA of vitamin C!

This is going into the regular rotation. It is that good. Enjoy!