Ingredients:
2 T. olive oil1 medium onion chopped
3 stalks of celery chopped
3 garlic cloves minced
2 16 oz bags of frozen cauliflower
1 can chicken broth
water
2 T. Hidden Valley Ranch seasoning mix
salt and pepper to taste
1 stick butter
1 cup heavy cream
1 lb smoked sausage
Directions:
In a large soup pot, heat oil, add onion and celery, cook until soft. Add garlic and frozen cauliflower and pour the can of chicken broth in pot. Add enough water to barely cover the cauliflower. Let boil for about 20 minutes, until califlower is soft. While cauliflower is cooking, cut sausage into bite size pieces and cook in a separate skillet until browned. Set aside.Back to the soup - using a potato masher, crush the cauliflower into small peices. Add Ranch seasoning, salt and pepper. Add the stick of butter and stir until melted. Add the sausage and cream to the soup and stir. Let cook another 5 minutes. Enjoy!
10 Servings --> Total Carbohydrates 7.5 g Fiber 2.9 g Total Net Carbs 4.6 g
I have been thinking about this recipe and the next time I make it, I think I will cook some Italian bulk sausage and add to the soup instead of the smoked sausage, and also add some kale. I think this will make it taste like that yummy potato and sausage soup at Olive Garden! you could also add some crumbled hamburger, hot sauce and a package of shredded cheese for a spicey cheeseburger soup.
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