Baked Potato Soup (Ket Diet)

Ingredients:

• 1 small head cauliflower, cut into florets (about 3 cups)
• 1 bunch radishes, peeled and quartered (about 1 1/4 cups)
• 1 tbsp extra-virgin olive oil
• Fine sea salt and freshly ground black pepper
• 6 strips raw bacon, finely chopped
• 1 large yellow onion, finely chopped (about 2 cups)
• 2 stalks celery, chopped (about 1/2 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 4 cups lightly salted chicken broth
• 1 tbsp unsalted butter
• 110 g grated cheddar (about 1 cup)
• Hot sauce, optional
• 2 tbsp chopped fresh chives for serving, optional
• Sour cream for serving, optional

Preparation:

1. Place a large baking sheet on the center rack of the oven. Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and arrange the vegetables in a single layer. Bake until the vegetables are tender and caramelized in spots, tossing once or twice, 25–30 minutes.
2. Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until crisp and golden, 10–13 minutes. Using a slotted spoon, transfer the bacon to a small plate. Drain most of the fat from the pan, reserving 1 tablespoon. Add the onion and celery, sprinkle with 1/4 teaspoon of salt, and cook, stirring, until the vegetables are tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables, and bring to a simmer. Reduce the heat, cover, and simmer for about 20 minutes.
3. Pour the soup into a blender in batches. Add the butter and 3/4 cup of cheese and blend until smooth. Season with salt, pepper, and hot sauce if desired. Return the soup to the pot to reheat.