Thick Brush Stroke

Jalapeno Popper Cauliflower Soup

1. Add the bacon to a large pot and place it over medium heat. Cook for 8-10 minutes until the bacon is browned and crispy. **You may need to pour out some of the oil a time or two. 2. Discard all but one tablespoon of the bacon grease then add the onion and jalapeno and sauté for three minutes until softened. Add the garlic, mustard powder, black pepper, and salt and sauté for an additional 1-2 minutes.

3. Add the chicken broth and cauliflower and bring it to a boil, then reduce heat to medium-low and simmer for 15 minutes.

4. Add the cream cheese and stir or whisk until it is fully combined and there are not any clumps then stir in the heavy whipping cream.

5. Add the cheddar cheese 1/2 cup at a time stirring until fully melted and combined between each new addition. 6. Add salt and pepper to taste and serve warm topped with crispy bacon bits and sliced scallions.

A quick and easy, gluten-free, low-carb soup!!!