Craving a rich, soul-warming bowl of loaded potato soup but sticking to a keto lifestyle? You’ve come to the right place! This recipe was born out of love for my daughter, a die-hard fan of my classic loaded potato soup. I created this low-carb version using cauliflower, and it was an instant sensation. It’s everything you love—thick, cheesy, and brimming with crispy bacon—but without the carbs. I promise, serve this to anyone, and they’ll never guess the secret ingredient. It’s pure comfort in a bowl, and the fact that it’s ridiculously easy to make is just the cherry on top!
Ingredients
• 3 tablespoons / 42g salted butter
• ½ cup / 75g chopped white onions
• 2 cloves garlic, minced
• 1 16-ounce / 450g bag frozen cauliflower florets
• 2 cups / 480ml vegetable broth
• 2 cups / 226g shredded sharp cheddar cheese, plus extra for garnish
• 1 cup / 240ml heavy whipping cream
• Salt and ground black pepper to taste
• 8 slices bacon, cooked and crumbled, for garnish
Instructions
1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the vegetable broth and add the frozen cauliflower florets. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cover and cook for about 15 minutes, or until the cauliflower is fork-tender.
3. Reduce the heat to the lowest possible setting to prevent the soup from curdling. Stir in the heavy whipping cream and the shredded cheddar cheese. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
4. Season generously with salt and pepper to your liking. Ladle the hot soup into bowls and garnish lavishly with extra shredded cheese and crispy bacon crumbles before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Recipe Information
• Yield: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Calories: 550 kcal
• Fat: 48g
• Protein: 22g
• Net Carbs: 8g
Pro Tips
• For an extra smooth and creamy texture, use an immersion blender to partially or fully blend the soup after the cauliflower is tender but before adding the cheese and cream.
• Feel free to swap the sharp cheddar with other great melting cheeses like Gouda, Monterey Jack, or a Colby blend for a different flavor profile.
• To thicken the soup further without adding carbs, stir in 2 ounces (56g) of softened cream cheese along with the heavy cream and cheddar.
• Make it a complete meal by stirring in some shredded rotisserie chicken or leftover cooked ham during the last few minutes of cooking.
FAQ
Q: How many net carbs are in this loaded cauliflower soup
A: This keto loaded cauliflower soup contains just 8g of net carbs per serving, making it a perfect low-carb comfort food.
Q: Can I make this keto cauliflower soup smoother
A: Yes, for an extra smooth and creamy texture, use an immersion blender to blend the soup after the cauliflower is cooked but before you add the cheese and cream.
Q: How can I make this soup thicker
A: To thicken the soup further without adding carbs, you can stir in 2 ounces of softened cream cheese along with the heavy cream and cheddar.
Q: How long does this loaded cauliflower soup last in the fridge
A: You can store leftovers in an airtight container in the refrigerator for up to 5 days.
