Craving the comforting flavor of a hearty spud-filled dish but worried it’ll derail your keto goals? You’re in luck. This keto loaded baked potato soup gives you all the creamy satisfaction you’d expect from a classic version, minus the unnecessary carbs. Picture bacon bits, melted cheese, and a smooth, rich broth that feels like a warm hug on a chilly evening.
Here’s the thing: instead of traditional potatoes—which can quickly rack up carbs—we’ll swap in cauliflower. Don’t worry, you won’t lose any of that velvety texture. In fact, you might even love this version more. Ready to dive in? Let’s get started.
Ingredients
- 1 large head of cauliflower (cut into florets)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 4 slices of bacon (cooked and crumbled)
- 2 tablespoons butter
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions or chives (for topping)
Directions
Steam or boil the cauliflower.
- Start by cooking the cauliflower florets in a pot of boiling water or in a steamer basket until they’re fork-tender, about 8 to 10 minutes. Drain well so your soup doesn’t get watery.
Sauté and simmer.
- In a large saucepan over medium heat, melt the butter. Toss in your cooked cauliflower, garlic powder, and a pinch of salt. Give everything a quick stir before adding the chicken broth. Let the soup come to a gentle simmer.
Blend for that creamy finish.
- Carefully transfer the cauliflower-broth mixture to a blender (or use an immersion blender) and blend until smooth. Return the mixture to your pot.
- Stir in the heavy cream and shredded cheddar cheese. Keep the heat on low and continue stirring until the cheese melts.
Add the bacon bits.
- Crumble your cooked bacon into the soup, reserving a few crunchy pieces for garnish. Stir well, then taste and adjust with salt and pepper.
Serve and garnish.
- Ladle your soup into bowls. Top each portion with extra cheddar cheese, crisp bacon bits, and a sprinkle of green onions or chives. Enjoy the creamy goodness while it’s warm.
Nutrition facts
Below is an approximate nutritional breakdown per serving (based on six servings):
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Fat | 20 g |
| Carbohydrates | 7 g (5 g net) |
| Protein | 13 g |
| Fiber | 2 g |
These numbers can vary depending on the brand of ingredients you use, so feel free to adjust portions and toppings as needed.
Final thoughts
If you’ve been missing that classic potatoes-and-bacon combo, this keto loaded baked potato soup does the trick without weighing you down. It’s quick to whip up, especially on busy weeknights, and the leftovers taste just as good (or better) the next day. Whenever you’re craving a cozy bite, this soup can be your go-to pick that won’t sabotage your low-carb plans. Give it a try and see just how satisfying cauliflower can be.
Frequently asked questions (FAQs)
- Can I use frozen cauliflower instead of fresh?
Absolutely. Frozen cauliflower works well, just skip any extensive thawing. Throw it straight into boiling water or add it directly to your pot if you’re comfortable adjusting the simmer time. - What’s the best way to store leftovers?
Store any leftover soup in an airtight container in the fridge. It should stay fresh for about 3 to 4 days. Reheat gently on the stovetop or in the microwave. - Can I swap out the bacon for something else?
If you don’t eat bacon, you can add turkey bacon or diced ham for a similar savory vibe. You could also skip the meat entirely and top your soup with extra cheese or crispy onions. - How do I get a thicker consistency?
If you want it thicker, reduce the broth by half or add a touch of cream cheese to the blender. Keep in mind that adding extra dairy can change the flavor, so adjust seasonings as needed.
Ingredients
1 large head of cauliflower (cut into florets)
4 cups chicken broth (low-sodium preferred)
1 cup heavy cream
1 cup shredded cheddar cheese (plus extra for garnish)
4 slices bacon (cooked and crumbled)
2 tablespoons butter
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions or chives (for topping)
Directions
- Steam or boil the cauliflower: Start by cooking the cauliflower florets in a pot of boiling water or in a steamer basket until they’re fork-tender, about 8 to 10 minutes. Drain well so your soup doesn’t get watery.
- Sauté and simmer: In a large saucepan over medium heat, melt the butter. Toss in your cooked cauliflower, garlic powder, and a pinch of salt. Give everything a quick stir before adding the chicken broth. Let the soup come to a gentle simmer.
- Blend for that creamy finish: Carefully transfer the cauliflower-broth mixture to a blender (or use an immersion blender) and blend until smooth. Return the mixture to your pot.
- Stir in the heavy cream and shredded cheddar cheese. Keep the heat on low and continue stirring until the cheese melts.
- Add the bacon bits: Crumble your cooked bacon into the soup, reserving a few crunchy pieces for garnish. Stir well, then taste and adjust with salt and pepper.
- Serve and garnish: Ladle your soup into bowls. Top each portion with extra cheddar cheese, crisp bacon bits, and a sprinkle of green onions or chives. Enjoy the creamy goodness while it’s warm.
