Directions

1. Heat skillet with butter until bubbly. Add garlic to pan and cook until fragrant, about a minute. Remove from heat.

2. Add all ingredients to a 6-quart crock pot. Cook for 4=6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Original Recipe Source: yourlighterside.com

Directions

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.

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

Directions

1. Place onions, squash and vegetable stock in a heavy saucepan.

2. Bring to a boil. Add minced garlic and reduce the heat to medium low.

3. Simmer for approximately 15 to 20 minutes until the squash is soft when pricked with a fork.

4. Use an emulsion blender to puree soup, then stir in half and half (or pour squash mixture into a blender with the half and half and blend until creamy). Return mixture to pan and heat through. Add nutmeg.

5. Serve warm and garnish with chives and creme fraiche or sour cream and chives.

Original Recipe Source: theskinnyskillet.com

Directions

1. Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat.

2. Reduce heat to medium and simmer for about 8 minutes. Add asparagus and cook for an additional 3 minutes until all vegetables are tender.

3. Remove four pieces of asparagus for garnish, then place ingredients in a blender with heavy cream (in batches if necessary) and blend for about 1 minute or until desired consistency.

4. Pour into bowls and garnish low fat yogurt, cracked black pepper and a piece of asparagus on top. Or you could garnish with freshly grated Parmesan cheese.

Original Recipe Source: theskinnyskillet.com

Directions

1. Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.

2. Add pumpkin to this mixture and mix well.

3. Then stir in the broth and mix well.

4. Simmer 20-30 minutes.

5. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Original Recipe Source: food.com

Directions

1. Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.

2. In the same skillet cook the sausage and set aside ( I put it on the back burner).

3. In a large soup/stew pan put cook onions until tender and clear

4. Add in garlic and cook for a minute

5. Add water and chicken bouillon cubes

6. Start to tear the bacon into bite size pieces and add to the pot

7. Add sausage

8. Add cauliflower

9. Cook for 15 minutes (until cauliflower is soft)

10. Add heavy cream

11. Add kale (I tear mine into bite size pieces)

12. Simmer for 5-10 minutes

Original Recipe Source: food.com

Directions

1. If you have a cast iron dutch oven (4 quart or more), this works great, if not use a stock pot. Cut bacon into small pieces and cook in dutch oven to render the yummy bacon grease. I cooked mine until crisp, then remove the bacon (but leave grease in pan) and set aside to drain.

2. Over medium heat add chopped onion and bell pepper to the bacon grease. Stir the onion and bell pepper around and let it cook until the onions are translucent.

3. Add broth, salt, cayenne pepper, and parsley. Bring to a simmer. Meanwhile, steam your frozen broccoli. Then fine chop about half of it.

4. Add broccoli to soup and reduce heat to low.

5. Add heavy cream and water and cheese. Do not boil. Stir over low heat just until cheese melts.

6. Ladle into bowls and top with the crumbled bacon that you set aside earlier.

Original Recipe Source: deliciously-thin.com

Directions

1. Peel, seed and chop the roasted chiles. Set aside.

2. Heat the oil in a large Dutch oven over medium heat.

3. Stir in the onions and cumin. Cook, stirring occasionally, until the onions are tender, about 10 minutes.

4. Meanwhile, cut the chicken into 1/2-inch cubes; transfer to the pot along with the garlic. Cook, stirring once or twice, just until the chicken is opaque.

5. Add the broth, tomatoes, oregano, jalapeños and reserved chiles. Increase heat to high; bring to a boil. Cover and simmer, stirring occasionally, about 50 minutes. Stir in the cream.

6. Serve with desired garnishes.

Original Recipe Source: genaw.com

Directions

1. In large pan, melt butter over medium heat.

2. Add onion and garlic. Cook until tender.

3. Stir in next 5 ingredients. Gradually stir in broth and cream. Stirring constantly, bring to a boil and cook until thickened.

4. Garnish with added Parmesan cheese, if desired. Refrigerate leftovers.

Makes 6 cups

Original Recipe Source: yourlighterside.com

Directions

1. Salt and pepper whole chicken breasts and cook in a skillet with pan spray until browned on the outside and cooked through.

2. Rough chop the cooked breasts and return to the skillet and set aside.

3. Heat olive oil in a soup pot and add onions, salt and pepper. Cook for 3 minutes.

4. Add carrots, celery and Italian seasoning and cook until vegetables start to soften.

5. Heat chopped chicken in the skillet until hot and add a small amount of broth to de-glaze the pan. Add chicken and broth to vegetables.

6. Add remaining broth to soup pot, heat to a boil, reduce heat and cook on low for 1 hour or until carrots are completely soft.

Original Recipe Source: fatsecret.com

Photo credit: miracleskinnydrops.com