Low Carb Saltgrass Baked Potato Soup Recipe

Looking for a healthier alternative to the classic baked potato soup?
This low carb Saltgrass recipe offers all the creamy, comforting goodness of the original, without the guilt.
With just the right blend of flavors and a surprise ingredient, this soup is sure to become a new favorite.
Stay tuned to uncover the secret to creating this satisfying dish that will leave you wanting more.

Creamy, Comforting, and Satisfying

To achieve a creamy, comforting, and satisfying texture in your Low Carb Saltgrass Baked Potato Soup, consider using a combination of heavy cream and pureed cauliflower to create a velvety base that's both rich and wholesome.
The heavy cream adds luxurious richness, while the pureed cauliflower brings a silky smoothness to the soup without the need for high-carb thickeners.
Here's how you can achieve that comforting and satisfying texture:

• Velvety Base: Start by simmering cauliflower florets in chicken or vegetable broth until they're tender. Then, blend the cooked cauliflower with some of the broth until it reaches a smooth, creamy consistency.

Tip: For an extra velvety texture, pass the pureed cauliflower through a fine mesh strainer to remove any remaining lumps.

• Richness: After adding the pureed cauliflower to your soup pot, stir in the heavy cream. This will impart a luxurious richness to the soup, creating a comforting and satisfying base for the saltgrass baked potato flavors to shine through.

Recipe

Let's get started on making this delicious low carb Saltgrass baked potato soup!
First, we need to gather the ingredients, including cauliflower, bacon, cheddar cheese, and Greek yogurt.
Then, follow the simple directions to create a creamy and satisfying soup that's perfect for any day of the week.

Ingredients

Using fresh and high-quality ingredients is essential for making a delicious low carb Saltgrass Baked Potato Soup. Here's a list of what you'll need to whip up this flavorful soup:

These items will come together to create a comforting, low carb Saltgrass Baked Potato Soup that is sure to be a hit at any gathering or just for a cozy night in.

Browning the Bacon

First, start by crisping the bacon in a skillet over medium-high heat, stirring occasionally for even browning.
Once the bacon is nice and crispy, carefully drain off the excess grease and return the skillet to the heat.
Next, add in the diced onion and minced garlic, and sauté until they become fragrant and the onions turn translucent, infusing the bacon with even more flavor.

Crisping the Bacon

To achieve a crispy texture, cook the bacon in a skillet over medium heat until it turns golden brown and becomes deliciously crunchy.
Start by placing the bacon strips in a cold skillet. This allows the fat to render slowly, resulting in a more evenly cooked and crispy bacon.
As the skillet heats up, the bacon will begin to sizzle and release its flavorful fat. Use tongs to flip the bacon occasionally, ensuring that both sides brown evenly.
Keep a close eye on the bacon as it cooks, as it can quickly go from golden brown to burnt.
Once the bacon reaches the desired level of crispiness, transfer it to a paper towel-lined plate to drain off any excess grease.
Now, your perfectly crispy bacon is ready to be crumbled and added to the delicious Low Carb Saltgrass Baked Potato Soup.

Draining Excess Grease

Once the bacon has reached the perfect level of crispiness, the next step is to drain the excess grease while preserving its delicious flavor in the skillet.
Carefully tilt the skillet and use a spoon to transfer the crispy bacon to a plate lined with paper towels. Let the excess grease drip off for a minute or two.
If you prefer a leaner option, you can also use a slotted spoon to transfer the bacon to the paper towels, leaving the grease in the skillet.
The key is to drain the excess grease without losing the flavorful essence of the bacon. This step ensures that your soup gets the perfect balance of smoky bacon flavor without being too greasy.
Now, you're ready to move on to the next step in creating your delectable Low Carb Saltgrass Baked Potato Soup.

Adding Onion and Garlic

As the bacon is beautifully crisped, you can begin adding the diced onion and minced garlic to the skillet, allowing them to sizzle and release their aromatic flavors, further enhancing the savory essence of the dish.
The onions and garlic will complement the smoky flavor of the bacon, creating a rich and flavorful base for your soup. Stir the onions and garlic occasionally, ensuring they caramelize and turn a golden brown. This process will deepen the overall flavor profile of the soup, adding a delicious depth that will tantalize your taste buds.
Be mindful not to let the garlic burn, as it can turn bitter and overpower the dish. Once the onions are translucent and the garlic is fragrant, it's time to move on to the next step in creating this hearty, low-carb Saltgrass baked potato soup.

Description

You can enhance your understanding of the Low Carb Saltgrass Baked Potato Soup by delving into its mouthwatering description.
This creamy and savory soup is a delightful low-carb twist on the classic baked potato soup. Imagine a rich, velvety base infused with the comforting flavors of bacon, cheddar cheese, and sour cream, all coming together in a warm, satisfying bowl. The soup is hearty and fulfilling, perfect for cozy nights or as a comforting meal any time of the year.
The Low Carb Saltgrass Baked Potato Soup is a delightful blend of textures, with tender cauliflower florets standing in for the traditional potatoes, offering a lighter, lower-carb alternative without sacrificing flavor. The aroma of sautéed onions and garlic permeates through the soup, adding depth and complexity to every spoonful. Topped with crispy bacon bits, a sprinkle of sharp cheddar cheese, and a dollop of tangy sour cream, this soup is a luxurious treat for your taste buds.
As you savor each spoonful, you'll experience the perfect balance of creamy, smoky, and tangy flavors that make this low-carb soup a satisfying and guilt-free indulgence.

Macros for One Serving

To calculate the macros for one serving of the Low Carb Saltgrass Baked Potato Soup, simply divide the total recipe macros by the number of servings you intend to enjoy. Here's a breakdown to help you understand the macros in one serving:

• Total Recipe Macros
• Protein: 64g
• Fat: 30g
• Carbohydrates: 18g
• Fiber: 4g
• Total Calories: 620
• Macros for One Serving
• Protein: Approximately 16g
• Fat: Approximately 7.5g
• Carbohydrates: Approximately 4.5g
• Fiber: Approximately 1g
• Total Calories: Approximately 155

Frequently Asked Questions

Can This Soup Be Made Without Bacon for a Vegetarian Option?

Yes, you can absolutely make this soup without bacon for a vegetarian option. Just skip the bacon and consider adding some smoked paprika or liquid smoke for a similar flavor.
You can also amp up the umami with some sautéed mushrooms or a splash of soy sauce. Tweak it to your taste and enjoy your hearty, meat-free version of the soup!

Can I Use a Different Type of Cheese in This Recipe?

Yes, you can definitely use a different type of cheese in the recipe. Cheddar, Monterey Jack, or Gouda would all work well.
Experimenting with different cheeses can add unique flavors to the soup. Just make sure to choose a cheese that melts easily and complements the other ingredients.
Have fun trying out different options to find the perfect cheesy addition to your low carb potato soup!

What Is the Best Way to Store Leftovers of This Soup?

After enjoying the soup, storing leftovers properly is key. The best way to store it's to let it cool down before transferring it to an airtight container. Keep it in the fridge and consume within 3-4 days.
If you want to freeze it, use a freezer-safe container and it should be good for 2-3 months.
When reheating, do it slowly on the stovetop or in the microwave, stirring occasionally.

Can I Use a Different Type of Potato in This Recipe?

Yes, you can use a different type of potato in the recipe. Substituting with other varieties like Yukon Gold or red potatoes can work well. Just keep in mind that different types of potatoes may slightly alter the flavor and texture of the soup.
Experimenting with different options can add variety and enjoyment to your meal.

Can I Make This Soup in a Slow Cooker or Instant Pot?

Yes, you can definitely make this soup in a slow cooker or instant pot. It's a great way to save time and let all the flavors meld together.
For the slow cooker, just throw in all the ingredients and let it cook on low for 6-8 hours or on high for 3-4 hours.
For the instant pot, use the soup setting and let it do its magic.
Either way, you'll have a delicious soup ready to enjoy.