This is a @skinnytaste recipe that was slightly adapted by Kerri Cole (@icfood4u) to be bladder-friendly. It is a creamy, rich, low-carb soup, thanks to the cauliflower...I promise you no one will know there is cauliflower in their recipe!
*Can be made with or without bacon :)
Ingredients: 6 strips center-cut organic nitrate-free bacon 1 small yellow onion, chopped (or omit) 2 large garlic cloves, minced 2 tablespoons flour ¼ teaspoon turmeric (can omit) 1/4 teaspoon thyme leaves 1 ½ teaspoons kosher salt 4 cups chicken broth 2 small Yukon gold potatoes, diced 1 (12-ounce) wedge cauliflower, stem intact 1 pound frozen corn kernels 1 cup milk 4 ounces shredded mild cheddar cheese Directions:
1. Place bacon in a large pot and sauté over medium heat, until cooked and crispy. 2. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside. 3. With the pot still over medium heat, add the onions (if using) and garlic and sauté until the onions are soft and translucent, about 5 minutes. 4. Sprinkle the flour over the onions, add turmeric, thyme, salt, to taste, and cook for an additional minute, stirring constantly. 5. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). 6. Bring the pot to a boil and then decrease to simmer, cover and cook 20 minutes. 7. Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute. 8. Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. 9.Transfer puree back to the pot. 10. Add the remainder of the frozen corn, the milk and cheese. 11. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. 12. Serve topped with reserved bacon pieces.