• Ingredients

  • 8 slices center-cut bacon, chopped (half used for garnish)
  • 1/2 small onion, chopped OR 1 teaspoon onion powder
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups shredded or grated cauliflower (1/2 large head)
  • 2 Tablespoons water
  • 2 Tablespoons almond flour
  • 2 cups chicken broth, divided
  • 2 cups heavy cream
  • 3-4 dashes hot sauce (or more or less)
  • 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
  • 2 green onions, chopped (optional)
Thick and decadent, Panera’s creamy Baked Potato Soup with bacon is a customer favorite. Perfect for the fall and winter. Here is an updated, non-teenage metabolism version of the soup using a terrific potato swap out – grated cauliflower. But, uh, kept the bacon.


1. Start the Bacon-Cheddar Cauliflower Chowder by chopping 1 celery stalk and 2 garlic cloves. Use a food processor for all the prep work in this recipe so, instead of repeating this 100 times, just know that you can hand chop / use a box or flat grater for everything.

2. Remove the celery and garlic to a plate or bowl, then fit the processor with a grating blade and grate 1/2 head of cauliflower, to equal 4 cups grated cauliflower. Chop the cauliflower up real small.

Bacon-Cheddar Cauliflower Chowder

3. Next grate up 2-1/2 cups sharp cheddar cheese to be used in both the chowder, and as a garnish.

4. Next, chop up 8 strips center-cut bacon, to be used in both the chowder and as a garnish.

5. Heat a big ol’ soup pot over medium heat, then add the chopped bacon and let it cook low and slow until it’s nice and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, then remove all but 1 Tablespoon drippings from the pot.

6. Next add the chopped celery and garlic, season with salt and pepper, then saute until the celery is nice and tender, about 4-5 minutes.

7. Add the grated cauliflower to the pot, along with 1 teaspoon onion powder and 2 Tablespoons water, then season with more salt and pepper, and place a lid on the pot to steam the cauliflower until tender. This will take between 5-7 minutes, and just give it a stir every now and again.

8. Once the cauliflower is tender, add in 1-3/4 cup chicken broth and 2 cups heavy cream. Also throw in a dash (or 3, or 30) of your favorite hot sauce. This will give the chowder a fabulous flavor, and pretty orange color.

9. Bring the chowder up to a boil then slowly drizzle in 2 Tablespoons flour whisked into 1/4 cup chicken broth while stirring constantly.

10. Finally, turn off the heat then stir in 2 cups shredded cheddar cheese until smooth, then stir in half the cooked bacon. Taste, then add more salt, pepper, and/or hot sauce if necessary.

Ladle the thickened, cheese and bacon-laced cauliflower chowder into bowls, then top with remaining shredded cheese, cooked bacon, and sliced green onions (or chopped parsley,

Original Recipe Source: iowagirleats.com