faux loaded baked 'potato' soup

With colder weather comes a desire for major comfort food, but with the abundance of Valentine’s and Mardi Gras just behind us, I want my comfort food with a dose of health.

See, I want it all. I want a decadently rich, creamy, cheesy, satisfyingly full meal, that won’t leave me feeling overstuffed, or unfulfilled. I want the taste, but not the gut ache that comes after complete and utter indulgence.

And that, my friends? Is where this faux loaded baked ‘potato’ soup comes in. It mimics all the rich notes of a baked potato that’s been layered with butter, cheddar cheese, bacon, sour cream and scallions, and tastes almost more of it’s toppings than it does a potato… but this? Isn’t a baked potato.

It’s a cauliflower based soup, that mimics all those same flavors, and makes you feel like you indulged, without actually indulging.

Ingredients:

1 large head cauliflower, chopped

4 cups chicken broth (vegetable broth for vegan/vegetarian)

2 cups water

2 cloves garlic, peeled

1/3 cup coconut milk

1 1/2 Tbsp nutritional yeast

1 tsp salt

1 1/2 cup raw cashews, soaked for at least 2 hours

8oz package bacon, cooked and crumbled

1 tomato, chopped

4 shallots, sliced

2 cups shredded cheddar cheese

Directions:

In a large stock pot bring chopped cauliflower to boil in broth and water. Let boil until cauliflower is fork tender.

Reserve 3 cups of the cooking liquid. Drain cauliflower.

In a high powered blender, combine nutritional yeast, cashews, and coconut milk until smooth.

Add cauliflower, and 3 cups cooking liquid.

Continue blending until smooth.

Pour soup into serving bowls and top with cheese (omit if dairy free), bacon (omit if vegan/vegetarian), scallions, and tomatoes.