Baked Potato Soup (Ket Diet)

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 350, total fat 26 G., saturated fats 13 G., proteins 25 G., carbohydrates 10 G., fiber 3 G., cholesterol 65 mg, sodium 1390 mg, sugar 3 G.

Roasted cauliflower and radishes give this hearty creamy soup a ton of rich flavor and the perfect texture. Serve it to your loved ones, and they'll swear it's potato soup. Topped with cheese, crispy bacon, and a dollop of sour cream, it's like a warm baked potato in a bowl, without the carbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small head cauliflower, cut into florets (about 3 cups)
1 bunch radishes, peeled and quartered (about 1 1/4 cups)
1 tbsp extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 strips raw bacon, finely chopped
1 large yellow onion, finely chopped (about 2 cups)
2 stalks celery, chopped (about 1/2 cup)
3 cloves garlic, minced (about 1 tablespoon)
4 cups lightly salted chicken broth
1 tbsp unsalted butter
110 g grated cheddar (about 1 cup)
Hot sauce, optional
2 tbsp chopped fresh chives for serving, optional
Sour cream for serving, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, radish, celery, garlic, bacon, cheddar cheese

Cooking the dish according to the recipe:

Place a large baking sheet on the center rack of the oven. Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and arrange the vegetables in a single layer. Bake until the vegetables are tender and caramelized in spots, tossing once or twice, 25–30 minutes.
Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until crisp and golden, 10–13 minutes. Using a slotted spoon, transfer the bacon to a small plate. Drain most of the fat from the pan, reserving 1 tablespoon. Add the onion and celery, sprinkle with 1/4 teaspoon of salt, and cook, stirring, until the vegetables are tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables, and bring to a simmer. Reduce the heat, cover, and simmer for about 20 minutes.

Pour the soup into a blender in batches. Add the butter and 3/4 cup of cheese and blend until smooth. Season with salt, pepper, and hot sauce if desired. Return the soup to the pot to reheat.

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