My friend Mindy asked that I re-create a paleo friendly version of baked potato soup. Since potatoes aren’t “technically” paleo, I needed to find something else that would do, which meant cauliflower. I added a bit of bacon and leek to bring some extra flavors and coconut milk helped make it creamy. Enjoy!
- 1 large head cauliflower, trimmed and cut into small pieces
- 2 leeks, diced
- 6 cloves garlic, chopped
- 1 package nitrate-free bacon
- 4 cups chicken stock
- 1 cup coconut milk
- Salt and freshly-ground black pepper, to taste
Thinly slice bacon and cook until crispy. Reserve the bacon grease, keeping a 1 tablespoon in the skillet. Add garlic and leeks and cook until fragrant, about 5-8 minutes. Transfer leek and garlic mix to large saucepan. Pour in chicken stock and bring to a boil. Add cauliflower pieces and reduce heat to a simmer. Cover and cook until cauliflower is tender, about 10-15 minutes. Use an immersion blender and puree cauliflower until smooth. Add in coconut milk and continue to simmer. Season with salt and pepper. Add in bacon pieces and top with sliced green onion.