Recipes

Slow Cooker Faux Loaded Potato Soup Recipe

Atkins Slow Cooker Faux Loaded Potato Soup
6.6g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 180 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.4g

Protein

16.2g

Fat

1.9g

Fiber

204.4cal

Calories

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INGREDIENTS

  • 6 oz raw bacon, cured
  • 1 lb fresh cauliflower
  • 1 1/2 cup fresh celeriac
  • 0 1/2 cup fresh yellow onion
  • 1 1/2 tsp fresh garlic
  • 0 1/4 tsp dried thyme, leaves
  • 3 cup chicken broth
  • 1 cup tap water
  • 3 oz cream cheese
  • 0 1/4 cup sour cream
  • 0 1/2 cup cheddar cheese, shredded
  • 4 tsp fresh chives

DIRECTIONS

  1. Chop cauliflower florets into bite size florets; peel and cube celery root; chop onion; mince or press garlic.
  2. Into a 6-quart or larger slow cooker, combine cauliflower, celery root, onion, garlic, salt, pepper, thyme, chicken broth, water, and dollops of cream cheese. Cook on high for 3-4 hours, or low for 6-8 hours, until cauliflower and celery root are tender.
  3. After getting the slow cooker going, cook the bacon. In a large non-stick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Drain on paper towels. Set aside one strip of bacon for garnish, chop remaining bacon and stir into the slow cooker.
  4. When the cooking time is completed, use a blender with one corner of the lid lose to puree soup in batches until mostly pureed. Divide soup into 8 bowls (about ¾ cup each), and top each with ½ tablespoon sour cream, 1 tablespoon shredded cheese, ½ teaspoon chives, and crumbles of the bacon strip set aside for garnish. Enjoy while hot. One serving is one bowl as described.

Cooking Tip

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