Fauxtato Cheese Soup

[Eddie Giddens (MsDad) 14]

My surgery's coming up on Tuesday and I wanted something to eat besides Jello and Protein shakes when I get to the full liquid stage. So I decided to make a redux of my Potato cheese Soup that I've been making for years. I've cut the fat some and the carbs drastically by substituting cauliflower for the potatoes. I just made a batch to freeze for after my surgery and honestly I can't tell the difference! I don't think I'll ever use potatoes again! Anyway, here's the recipe, feel free to plagiarize it, change it to suit you, whatever. Just enjoy! The calorie and fat numbers may seem high, but again, you can adjust to suit you and besides, you'll only be eating a small fraction of it at a time.

Eddie’s Fauxtato cheese Soup

1 large onion, diced

2 10-oz bags frozen cauliflower

1 can carrots, drained

1/2 stick butter

1 Tbsp garlic paste

32 oz chicken stock

8 oz cream cheese, softened

16 oz extra sharp cheddar cheese

2 C half & half (can substitute fat free Calorie Countdown milk if available)

Salt to taste

Sauté onions in butter until tender. Add stock, carrots, garlic and cauliflower and boil until cauliflower is mushy, about 25 minutes. Add milk and return to a simmer. Remove from heat and using immersion blender, incorporate remaining ingredients and blend until smooth and creamy. If too thick, can be thinned with chicken broth.

Nutrition for entire recipe:

Calories – 4511 g

Fat – 373.8 g

Carbs – 141.8 g

Protein – 166.8 g

Fiber – 23.4 g

[Caliblonde 25]

That sounds delicious! Thanks for sharing.

[wishes 125]

Mm, I am ready to make some of that ASAP only another couple of days though.

[Eddie Giddens (MsDad) 14]

Mm, I am ready to make some of that ASAP only another couple of days though.

I decided to go ahead and do some cooking. Made that and cream of mushroom Soup too, pureed of course. My surgery is Tuesday morning with Dr. Webb. Nervous, but excited all at once...

[ShellBear 26]

Congratulations on your upcoming surgery! I had mine last Monday and it started out rocky at first but I'm doing really well now.

This is a great recipe and I will be shamelessly stealing it for when my "full liquid" stage comes around. Thanks for sharing and may God carry you through your surgery safely!

<3 Shell

[Eddie Giddens (MsDad) 14]

Congratulations on your upcoming surgery! I had mine last Monday and it started out rocky at first but I'm doing really well now.

This is a great recipe and I will be shamelessly stealing it for when my "full liquid" stage comes around. Thanks for sharing and may God carry you through your surgery safely!

<3 Shell

Thanks Shell! Glad you're doing better! I cooked all afternoon. Made this and some cream of mushroom Soup too. Froze them both so I have them ready. Been digging up recipes for mushies too. Trying to be on the ball...

[MegInNOLA 531]

I've been making this cauliflower cheese Soup for years--but my recipe doesn't use any milk/half-n-half. I cook the cauliflower in chicken stock, add some roasted garlic, melt in some reduced-fat Velveeta, and zap it all with an immersion blender. Lots of black pepper and YUM!! So good on a rainy/blustery day (like we're having today with TS Lee). Thanks for the reminder--I need to get cooking!

[wishes 125]

It will go great! Dr. Webb did me and mamaof4boys two days apart and we are both doing fabulously!

[Coookies 12]

thanks!! and Wishes, i'm glad you are doing well~!!!

[Soon2BMiniMommy 92]

Oh, Ed......how about the cream of mushroom Soup recipe??? Yummy!!!

[NewKat 1]

You know Eddie! You are bound to be a hoot to know! I might have to borrow!

[CT Fats 82]

Sounds awesome! Not a big cauliflower fan but I think I will sub for broccoli.

[Eddie Giddens (MsDad) 14]

You know Eddie! You are bound to be a hoot to know! I might have to borrow!

I am a hoot! Just want to get out of this damned hospital right now. Having some heart issues unrelated to my surgery, which went quite well.

Ceci, I made the mushroom Soup without a recipe but here's how I made it.

Melt a half stick of butter with a couple tbsp of olive oil. Saute 4 minced shallots, a pound of mixed mushrooms, stemmed, and a tbsp of garlic paste until shallots are soft. Add 2 cups of chicken stock and 1 tsp dried thyme and simmer for about 30 minutes. Process with immersion blender until smooth, then add 8 oz heavy cream or low carb milk if too concerned about fat content. That's pretty much it. Very tasty!

[FloraBama Girl 116]

Hey Eddie,

You are a comedian and a chef, who knew? Glad your surgery is over and it went well. Hope your other issues clear up real soon. I know that feeling about wanting to get out of the hospital.

We are all pulling for you.

Get well real quick,

Steph

[Eddie Giddens (MsDad) 14]

Thanks Steph! You're right, I am sooo ready to get the hell out of this place!!