Serves: 3
Total Calories: 2,983
1. Steam cauliflower until tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil until golden brown.
2. Heat a little oil and saute onions until soft but not brown. Add cauliflower, broth and simmer until very tender. Puree half mixture in blender and return to pot.
3. Add cheese, bacon, cream and chives and stir until cheese is melted. Add butter, stir until melted and serve.
This Mock Baked Potato Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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