Loaded Baked "Potato" Soup

• Gluten free

• Meat

  • 1 lb Chicken, boneless
  • 4 strips Turkey bacon

• Produce

  • 1 head Cauliflower
  • 1 Cilantro, fresh
  • 1/2 tsp Dill weed
  • 2 tsp Garlic
  • 1 16 oz. package Radishes
  • 1/2 tsp Sage, ground
  • 2 Small or 1 large onion

• Baking & Spices

  • 1 tsp Black pepper

• Dairy

  • 4 tbsp Butter
  • 8 oz Cheese, assorted
  • 1 8-oz. package Cream cheese, reduced fat

• Liquids

  • 1 qt Water

Found on briana-thomas.com

Description

Ingredients

• One head of cauliflower
• 1 quart water, divided
• 1 16 oz. package radishes
• 2 small or 1 large onion, sliced
• 2-3 T chicken bouillon - amount will vary depending on strength, so start with less and add more to taste (or 4 cups of chicken broth in place of the water plus a few teaspoons of chicken bouillon for a stronger flavor if desired)
• 1 tsp. black pepper
• ½ tsp. dill weed
• ½ tsp. ground sage
• Fresh cilantro (dime-sized bunch)
• 2 tsp. minced garlic
• 4 T butter
• 1 lb. boneless chicken, cut into bite-sized pieces
• 4 strips turkey bacon (or use regular bacon but cook separately and drain the grease)
• 1 8-oz. package reduced-fat cream cheese
• 8 oz. assorted cheese (I usually use a mixture of whatever I have on hand)

Directions

• In a large covered saucepan, steam the head of cauliflower (chopped into florets) in one cup of water.
• Trim the ends off the radishes and cut them in half. Add them to a blender with 3 cups of water and pulse a few times until they are in chunks of the desired size. Add the radishes and their water, the chopped onion, chicken bouillon, pepper, dill weed, sage, cilantro, and garlic to a large soup kettle (cover while cooking). Cook until the vegetables are tender.
• As the vegetables are cooking, cut the chicken into bite-sized pieces and sauté it in the butter in a non-stick skillet until the juices run clear. When the chicken is almost done, cut the turkey bacon into small pieces and cook it with the chicken.
• When the cauliflower is very soft, blend it, water and all, in a blender with the cream cheese.
• Add the cauliflower mixture and the cooked chicken (with its juices) to the soup kettle with the cooked radishes and seasonings. Add the cheese and stir. Heat until the cheese melts. Taste the soup and add more seasoning (such as chicken bouillon) if needed. Feel free to add more liquid to thin down the soup if desired. Yields 8-10 servings.