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Mock Potato Soup
by Laurie Duncan
serves: 6
  Interesting twist on the old fashioned fav.
Ingredients:
  1 20 oz bg   frozen cauliflower
  1 sm   onion
  3 c   chicken broth
  3 Tbs   butter
  1/2 c   milk
    salt
    pepper
  4 oz   shredded cheddar cheese
  3 pc   bacon, cooked and crumbled
Directions:
  In a large dutch oven bring the caulflower, onion and broth to a boil. Cover and simmer until the cauliflower is tender. Use a stick blender to puree the soup until completely smooth and thick. Add the butter and milk and mix well. Salt and pepper to taste. STir in the cheese, bacon and heat very slowly until cheese is melted.

protein: 11 g
carbs: 7g (4g net)