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Best Body Recipe: Pastured Princess’s Loaded Baked Potato Soup…Sans Potato

Posted by tdifranc on January 3, 2014

This soup will fill you up, fight inflammation and make you swear it’s loaded with potatoes/carbs…but it’s NOT! If dairy intolerance is an issue for you read this excellent post from Mark Sisson. If you are still scared of healthy saturated fat you will enjoy this post by Dr. Cate Shanahan. 


1 Large or 2 small heads of organic cauliflower

2 T Cold Pressed Extra Virgin Olive oil

½ Small organic yellow onion, chopped

3 Cups homemade chicken stock

¾ Cup grass fed smoked cheddar cheese + more for garnish

2 Tbsp salted grass fed butter

¼ cup + 2 Tbsp organic/pastured heavy whipping cream

Salt and pepper to taste


3-4 Slices cooked, crispy nitrate free/humanely raised pork bacon + more for garnish

Pastured Sour cream or Creme Fraiche (optional)


Preheat oven to 400 degrees. Remove stem and all greens from cauliflower. Chop into medium sized florets and rinse. Place on a baking sheet and drizzle with olive oil and add a sprinkle of salt and pepper. Roast cauliflower for 25 to 35 minutes or until starting to brown. Meanwhile, add 1 tablespoon of butter to a saucepan or small Dutch oven and heat to medium. Add chopped onion and sauté until tender. Add chicken stock and cauliflower to onions and simmer for 10 minutes. Mash cauliflower with a potato masher and simmer another 5 minutes. Turn stove down to low to keep soup warm. With an immersion blender, blend cauliflower until completely combined. Add ¼ cup heavy cream and 1 tablespoon butter and blend again until creamy. Add shredded smoked cheddar and crumbled bacon and stir. Serve warm and garnish with chopped scallion, shredded cheese, bacon crumbles and a dollop of sour cream if you prefer.


Serving Size: 1 medium sized bowl

Total Fat: 23.5g/serving

Saturated Fat: 8g/serving

Protein: 8.5g/serving

Total Carbohydrate: 5.5g/serving

Sugar: <1g/serving

Fiber: 2g/serving

Calories: 527/serving

Prep Time – 20 mins; Cook time – 45 mins; Total time – 65 mins; Servings – 4-6


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