Mock Baked “Potato” Soup


  • 8 Slices of bacon, chopped, sauteed, divided
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 4-6 cups grated cauliflower (1 small head)
  • 2 tbsp water
  • 2 tbsp all purpose flour
  • 3 cups chicken broth, divided
  • 1 cup 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 1/2 cup (4 oz.) shredded sharp cheddar cheese (more for topping as desired)
  • 2 green onions, chopped (optional)


  1. In a small bowl, whisk together flour and 1/4 cup broth.
  2. in 1 tbsp of chicken broth saute onion, celery,bacon drippings, and garlic in a large pot until tender, about 4-5 minutes.  Season with salt and pepper as needed.
  3. Add cauliflower and water to the pot; stir occasionally, about 5-7 minutes.  Add remaining chicken broth and milk and bring to a boil.
  4. Slowly whisk in flour to chicken broth mixture while stirring.  Simmer for 3-4 minutes, or until thickened.  Turn off heat.  Slowly stir in cheddar cheese until smooth. Mix in half the cooked bacon.
  5. Serve with shredded cheese, cooked bacon, and green onions, if desired.

Recipe adapted from iowagirleats.com