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Originally posted 12/31/13; recipe updated 2/23/16 with simplified directions
Want more soup recipes? Check out my cookbook, Necessary Food!
I realize that there is a recipe for “Loaded Fotato Soup” in the Trim Healthy Mama book; but to be honest, I didn’t consult it when I created this recipe. Unlike the recipe in the book, this soup is a solid S; and the recipe makes a huge pot rather than a single serving.
This soup does not contain potatoes, but at supper my little sister (who happens to be the picky eater in our family) said, “This soup is too potato-ey.” Score.
This soup is fairly rich, so it would pair well with a side of non-starchy vegetables (if you need something else for variety; remember, this soup does contain a whole head of cauliflower already). I used celery sticks that we had on hand for a quick side, but a nice light salad would go great with this soup.
You can find this recipe in my cookbook, Necessary Food.
- One head of cauliflower
- 1 quart water, divided
- 1 16 oz. package radishes
- 2 small or 1 large onion, sliced
- 2-3 T chicken bouillon - amount will vary depending on strength, so start with less and add more to taste (or 4 cups of chicken broth in place of the water plus a few teaspoons of chicken bouillon for a stronger flavor if desired)
- 1 tsp. black pepper
- ½ tsp. dill weed
- ½ tsp. ground sage
- Fresh cilantro (dime-sized bunch)
- 2 tsp. minced garlic
- 4 T butter
- 1 lb. boneless chicken, cut into bite-sized pieces
- 4 strips turkey bacon (or use regular bacon but cook separately and drain the grease)
- 1 8-oz. package reduced-fat cream cheese
- 8 oz. assorted cheese (I usually use a mixture of whatever I have on hand)
- In a large covered saucepan, steam the head of cauliflower (chopped into florets) in one cup of water.
- Trim the ends off the radishes and cut them in half. Add them to a blender with 3 cups of water and pulse a few times until they are in chunks of the desired size. Add the radishes and their water, the chopped onion, chicken bouillon, pepper, dill weed, sage, cilantro, and garlic to a large soup kettle (cover while cooking). Cook until the vegetables are tender.
- As the vegetables are cooking, cut the chicken into bite-sized pieces and sauté it in the butter in a non-stick skillet until the juices run clear. When the chicken is almost done, cut the turkey bacon into small pieces and cook it with the chicken.
- When the cauliflower is very soft, blend it, water and all, in a blender with the cream cheese.
- Add the cauliflower mixture and the cooked chicken (with its juices) to the soup kettle with the cooked radishes and seasonings. Add the cheese and stir. Heat until the cheese melts. Taste the soup and add more seasoning (such as chicken bouillon) if needed. Feel free to add more liquid to thin down the soup if desired. Yields 8-10 servings.
For a yummy "potato" ham chowder, use 3 cups of water and 1 cup of strong ham broth in place of the water and chicken bouillon (or chicken broth) called for in the recipe. Instead of the chicken and turkey bacon, use 4-6 cups of chopped cooked ham. Omit the butter.
If you don't have bacon on hand, ½ pound of ground sausage, cooked and drained, is a great addition.
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