Mocked Baked Potato Soup

Mocked Baked Potato Soup Recipe - Cauliflower, Bacon, and Cheddar

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mocked Baked Potato Soup is a delicious and creamy soup that is perfect for a cozy night in. This recipe is a healthier twist on the classic baked potato soup, using cauliflower instead of potatoes to create a lower-carb version that is just as satisfying.

History

Baked potato soup has been a popular comfort food for many years, with its creamy texture and hearty flavors. This mocked version of the soup was created as a healthier alternative for those looking to cut back on carbohydrates without sacrificing taste.

Ingredients

1 medium head of cauliflower
2 tbsp of chopped onion
salt and pepper
32 oz (907 g) of chicken broth
2 slices of crisp bacon
3 tbsp of chopped chives
3 oz (85 g) of shredded cheddar cheese
0.5 cup or more of light cream
2 tbsp of butter

How to prepare

Steam the cauliflower until it is tender.
Drain the cauliflower and place it in a baking dish. Drizzle it with olive oil, salt, and pepper. Broil it until it turns golden brown.
Heat a small amount of oil in a pan and sauté the onions until they become soft but not brown.
Add the cauliflower and broth to the pan. Simmer it until the cauliflower becomes very tender.
Puree half of the mixture in a blender and then return it to the pot.
Add the cheese, bacon, cream, and chives to the pot. Stir it until the cheese is melted.
Add the butter and stir it until it is melted. Serve the dish.

Variations

Add diced ham or cooked chicken for extra protein.
Top with additional cheddar cheese, chives, and bacon for a loaded baked potato flavor.
Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

Cooking Tips & Tricks

Be sure to steam the cauliflower until it is very tender to ensure a smooth and creamy texture in the soup.

- Broiling the cauliflower after steaming adds a delicious roasted flavor to the dish.

- Pureeing half of the mixture in a blender helps to thicken the soup and create a creamy consistency.

- Stirring in the cheese, bacon, cream, and chives at the end adds layers of flavor to the soup.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Steaming the cauliflower until tender

- Broiling the cauliflower for a roasted flavor

- Pureeing half of the mixture for a creamy texture

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute coconut cream for light cream for a dairy-free option.

- Use turkey bacon or vegan bacon as a pork-free alternative.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with a drizzle of cream, a sprinkle of chives, and a few bacon crumbles for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 18g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 80% DV

- Calcium: 25% DV

- Iron: 10% DV

Alergens

Contains dairy (cheese, cream, butter)

- Contains pork (bacon)

Summary

This Mocked Baked Potato Soup is a creamy and flavorful dish that is lower in carbohydrates and higher in vitamins and minerals compared to traditional baked potato soup.

Summary

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mocked Baked Potato Soup. It was a chilly autumn evening, and I was visiting my dear friend Margaret for our weekly bridge game. As soon as I walked into her cozy kitchen, I was enveloped in the comforting aroma of simmering soup. Margaret was standing over the stove, stirring a pot filled with a creamy, potato-laden concoction that looked absolutely divine.

"Hello, dear," Margaret greeted me with a warm smile. "I'm just putting the finishing touches on this Mocked Baked Potato Soup. Would you like to stay for dinner?"

I couldn't resist the offer, and before long, we were sitting down to a steaming bowl of the most delicious soup I had ever tasted. Creamy, rich, and bursting with the flavors of baked potatoes, sour cream, and cheddar cheese, it was pure comfort in a bowl. I savored every spoonful, and when I finished, I begged Margaret for the recipe.

Margaret laughed and handed me a tattered recipe card, explaining that she had received it from her own grandmother many years ago. She told me that the key to the soup's unique flavor was using a combination of both real baked potatoes and instant mashed potatoes. Intrigued, I thanked Margaret profusely and promised to make the soup for my own family soon.

The next day, I gathered the ingredients for the Mocked Baked Potato Soup and set to work in my own kitchen. As I peeled and diced the potatoes, I couldn't help but think back to Margaret's warm kitchen and the laughter we had shared over our bowls of soup. The soup simmered on the stove, filling my house with the same comforting aroma that had drawn me to Margaret's kitchen the night before.

When it was finally ready, I ladled the soup into bowls and served it to my family. Their eyes lit up as they took their first spoonfuls, and I knew that this recipe would become a beloved favorite in our home. As we sat around the table, savoring the soup and sharing stories from our day, I felt a deep sense of satisfaction knowing that I had learned such a delicious recipe from a dear friend.

Over the years, I have made Mocked Baked Potato Soup countless times for my family and friends. Each time, I think back to that chilly autumn evening in Margaret's kitchen and the joy of discovering a new recipe that would become a staple in my own repertoire.

I have shared the recipe with many people over the years, and it has become a beloved favorite of all who taste it. I have made it for potlucks, family gatherings, and even for my grandchildren when they come to visit. There is something truly special about this soup that warms both the body and the soul, and I am grateful to Margaret for introducing me to such a wonderful dish.

As I grow older, I find myself cherishing the memories of learning new recipes and sharing them with the people I love. The Mocked Baked Potato Soup will always hold a special place in my heart, reminding me of the warmth and comfort that comes from a shared meal with loved ones.

So, the next time you find yourself craving a comforting bowl of soup, I urge you to try out this recipe for Mocked Baked Potato Soup. It may just become a beloved favorite in your own home, just as it has in mine. Enjoy!