Description

Whether you serve this as the main dish or as a side, you will love this soup. It is creamy, heary and will comfort you on those cold days. And, it is also low-carb!

Ingredients

• 4 slices bacon, diced
• 2 T. unsalted butter
• 3 cloves garlic, minced
• 1 onion, peeled and diced
• 2 carrots, washed, peeled and diced
• 2 stalks celery, washed and diced
• 1/4 c. all-purpose flour
• 4 c. chicken stock/broth
• 1 c. 2% milk
• 1 head cauliflower, washed and roughly chopped
• 1 bay leaf
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 T. chopped fresh parsley leaves or fresh dill

Steps

1. Heat a large skillet over medium high heat. Add bacon; cook until brown and crispy, 6-8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery; cook, stirring occasionally, until tender, 3-4 minutes. Stir in cauliflower and bay leaf; cook, stirring occasionally, until barely crisp-tender, 3-4 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock/broth and milk; cook, whisking constantly, until slightly thickened, 3-4 minutes.