Rule #191: An English degree does not a good videographer make.
Whewwwwiieeeee ladies and gents! This Slow Cooker wonder is the stuff of dreams! Not only does it have bacon AND cheddar, but it’s made of mostly cauliflower! It’s low carb, Keto friendly, allergy friendly, and it tastes like Grandma’s potato soup! It’s also the stuff of dreams because this will be my first ever “cooking video” describing step-by-step how to make this little pot of deliciousness. To say that I’m a sub-par videographer would be an understatement, but you’re here for the soup… so let’s just remember that.
The leftovers to this freeze like gorgeous, creamy charm, too! Just put it in the fridge to thaw the night before you want to eat.
I track my food with the Lose It app, so I know the exact nutritional info for my recipes. This one comes in at just 286 calories, about 9g net carbs, and 15g of protein! You’d never know it was so low calorie by the taste.
First, all you’ll need to do is chop up 4 pieces of bacon into bits.
Then, sauté it until it’s browned. I cook mine directly in my slow cooker because it has multiple functions (slow cook, steam, sauté, and roast). It comes in handy for recipes like this where I need to brown/sauté something and then transfer it to the slow cooker. Another option would be to brown the bacon on the stove and transfer the goodies later on (I’ll tell you when, don’t you worry).
Remove the yummy bacon bits to a paper-towel-lined plate to drain. Once the bacon has cooled, put it in a tupperware and shove it in the fridge until serving time.
In the bacon grease, sauté 1/2 a yellow onion until translucent (about 8 minutes). Then throw in some minced garlic.
PS – If you cry when you cut an onion, then you need these bad boys: ONION GOGGLES! Yes, they work!
Once the garlic is fragrant, throw in your cauliflower florets to brown.
Now, let me interrupt our regularly scheduled programming to explain how to easily chop head (or two) of cauliflower.
First, cut the whole falootin’ thing in half.
Then, use the end of your knife to cut the florets along the stem of the cauliflower.
Keep cutting until you create a bunch of little cauliflower babies. I go into more detail on this in the ole video (hint, hint… go watch it)!
Once the cauliflower is browned, you’re going to add some seasonings and chicken stock. Turn on high for 4 hours or low for 6, then it can be turned to warm until you’re ready to eat. If you’re doing all of this on the stove, now would be the time to transfer to the slow cooker. You could also just leave it on the stove and simmer the cauliflower for about an hour until it’s fork tender.
And that’s it!
Hah! Just kidding.
I’m leaving some bits out so you’ll go watch the… guess what… VIDEO!
But, to give you the Cliff’s notes… all you’ll need to do once your cauliflower is fork tender is to turn the heat to warm (if it’s not already). Add in some heavy cream and shredded cheddar. Stir until the cheese is melted. Blend with either an immersion hand blender like this one or pour the soup into a blender. Don’t put the top on the blender! Instead, cover it with a kitchen towel and blend until smooth. Then ladle ‘er up! Top with the reserved bacon bits and green onion.
Slow Cooker Bacon, Cheddar, and Cauliflower Soup
4 strips bacon, chopped
½ medium yellow onion
3 garlic cloves, minced
2 medium heads cauliflower, cut into florets
5 cups chicken stock (or veggie stock)
1 bay leaf
½ tsp. dried thyme
Pinch red chile flakes
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
½ cup heavy whipping cream
2 cups shredded cheddar cheese (8 oz.)
Green onion, chopped (for garnish)
In a large Dutch oven (or slow cooker with a sauté setting), brown the bacon pieces over medium-high heat until crisp (about 8 minutes). Remove with a slotted spoon, drain on paper towels, and reserve for later in the fridge. Sauté the onion in the bacon grease until translucent (about 8 minutes), stirring occasionally. Add the garlic; sauté about 30 seconds or until fragrant. Add in the cauliflower florets, stir to combine, and sauté until the cauliflower starts to brown (about 10 minutes).
If you’re using a slow cooker, pour in the stock, bay leaf, thyme, chile flakes, salt, and pepper. Stir to combine. Cook on low for 6 hours or high for 4. Once the cauliflower is softened, turn the heat setting to warm. Add in the half-and-half and cheese, stir until melted. Then, either use a potato masher to mash the cauliflower to your desired consistency or blend with an immersion blender.
If you’re using a Dutch oven, now is the time to either transfer to the slow cooker or continue cooking on the stove.
To transfer to slow cooker: Pour in the stock, bay leaf, thyme, chile flakes, salt, and pepper. Stir to combine. Add in the cauliflower mixture carefully, stirring to combine. Cook on low for 6 hours. Once the cauliflower is softened, turn the heat setting to warm. Add in the half-and-half and cheese, stir until melted. Then, either use a potato masher to mash the cauliflower to your desired consistency or blend with an immersion blender.
To cook on the stovetop: Pour in the stock, bay leaf, thyme, chile flakes, salt, and pepper. Stir to combine. Cover and simmer on medium-low heat for about an hour, until cauliflower is softened. Then, turn off the heat and add in the half-and-half and cheese, stir until melted. Then, either use a potato masher to mash the cauliflower to your desired consistency or blend with an immersion blender.
Garnish with reserved bacon bits and green onion.