The perfect low-carb soup for a crisp fall day. 

Since fall arrived made it's debut a couple weekends ago, I have been obsessed with making soups, chili, and warm comfort food. I'm a lover of potato soup--but when I saw this lovely creation I decided this needed to be made. As a huge fan of broccoli cheese soup, I had no doubt using cauliflower in a soup would be equally as delicious. 

On top of sneaking in all the veggies that my son would have no idea he was eating, I added in greek yogurt at the end. To offset all the healthy stuff, you know I had to cook up some bacon and crumble that goodness on top with some cheddar cheese. I am convinced that if I hadn't told my husband that this soup was cauliflower he would have no idea what he was eating. Seriously the whole family will love this--I promise. 

Cauliflower Chowder

• 3 tablespoons of butter
• 3 cloves of garlic, minced
• 1 medium onion, diced
• 3 stalks of celery, diced
• salt and pepper to taste
• 1 head cauliflower, roughly chopped
• 3 tablespoons of water
• 2 bay leaves
• 1/8 teaspoon of thyme
• 3 tablespoons of flour
• 3 cups chicken broth
• 1 1/2 cups of milk
• 2 cups of cheddar cheese
• 1/2 cup plain greek yogurt

1. Whisk flour and 1 cup of chicken broth, set aside.

2. Melt butter in a large dutch oven over medium high heat. Once hot, add garlic, onion, and celery. Season with salt and pepper to taste. Saute until veggies are tender (about 5 minutes).    3. Add cauliflower, bay leaves, thyme, and water to pot, replace lid, and let steam until tender. Stirring occasionally for about 7 minutes. Add in flour/chicken broth mixture stirring for about 1 minute.
4. Stir in remaining broth and milk, bring to boil and let simmer for 3-4 minutes. 
5. Remove from heat and stir in greek yogurt and 1 cup of cheddar cheese. 
6. Serve hot topped with bacon, cheese, and a splash of hot sauce.