Tru here.

With my dietary restrictions, this wonderfully fits the request for fall/winter weekend soup that feels like Potato Soup — without high carbohydrates (which mess up my blood sugar).

7 oz bacon (or we use turkey “bacon”) and
… 1 medium onion sliced 1/4″ thin, then use Vidalia 1/4″ chopper , fried until completely glazed

1 oz butter
2 cloves garlic, crushed (or 1teaspoon powdered garlic)
1 medium head (1/3lbs) Cauliflower, cut into 1/2″ slices, then thru Vidalia chopper with 1/2″ dicer

1 medium head Broccoli chopped fine then thru Vidalia chopper with 1/4″ dicer, & then into blender with …
2 cups chicken stock (plus 1 rounded teaspoon granulated bouillon or 2 chicken bouillon cubes)

10 oz Heavy Cream
2/3 cup of Parmesan Cheese, shaved
8 oz Cream Cheese

Salt and Pepper to taste

INSTRUCTIONS:

Cook bacon and onion until completely glazed.

Combine bacon, onion, chopped cauliflower, butter, garlic in stockpot.  After blending broccoli and chicken stock, add those to stockpot also.  Do not stir.  Set to very low boil for 10 minutes.

When cauliflower is done to your taste, stir in cream, cream cheese, and parmesan cheese.  Add salt and pepper to taste.  Cook for 3-5 minutes longer, stirring several times.  Makes approximately 1/2 gallon (or eight 8-oz servings).

ENJOY  !!!  😀
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