Potato Soup

We made this recently and it shocked me!  Very good and definitely a keeper.  5 stars

MOCK POTATO SOUP

 
1 medium cauliflower, cut into small chunks (I used fresh)

1 small onion, diced, 2 1/2 ounces (I used the chopped up kind found in the freezer section)
3 cups chicken broth (I used three chicken bullion cubes in three cups water)
3 tablespoons butter
1/2 cup heavy cream (I used half n half)
Salt and pepper, to taste
4 ounces cheddar cheese, shredded (I used block cheese the first time.  Used pre-shredded cheese on the leftovers and didn't really notice a difference)

3 pieces bacon, fried until crisp and crumbled, optional (I used the already cooked kind that you just heat up)
2 green onions, chopped, optional
2 tablespoons fresh parsley, finely chopped

In a large pot, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 25-30 minutes. Use a hand mixer to puree the soup until completely smooth and thick. Add the butter and cream; mix well. (it kind of goes everywhere at first so be careful.  Once you add the cream it gets under control). Add salt and pepper to taste. Garnish with cheese, bacon, green onion and parsley. 

Makes about 6 cups or 6 big servings
Can be frozen without the toppings 

Each serving has 4g net carbs