This dish boasts all the flavors of a loaded baked potato but without the lethargy that typically follows. Cauliflower takes the place of potatoes in here, making for a much lighter version of the original. This recipe is dairy-free, gluten free & features a nourishing, protein-rich base for the perfect pre trick-or-treating bowl.


  • 2 packages bacon roughly chopped (I recommend an uncured, sugar-free bacon like Applegate)

  • 3 cups mirepoix (1 cup diced onion + 1 cup diced celery + 1 cup diced carrot)

  • 3 cloves minced garlic

  • pink salt/black pepper

  • 2 packages frozen riced cauliflower, thawed

  • 4 cups chicken bone broth

  • 2 cups unsweetened almond milk

  • 1 container non-dairy chive cream cheese (plain works too. I use Kite Hill almond milk variety to keep this dairy-free but you can always sub in regular dairy cream cheese if your body tolerates it well)

  • fresh chives, snipped


CRISP bacon over medium to medium-high heat in a pot or dutch oven

SCOOP with a slotted spoon onto a paper towel-lined plate to drain

DRAIN all but 1 tbs or so of bacon fat from pot

SAUTÉ mirapoix and garlic sprinkled with salt/pepper until softened

ADD in cauliflower, seasoning again and continuing to heat until cooked through

RETURN 1/2 of bacon to pot

POUR in chicken broth, stirring and allowing the flavors to come together for a few minutes

REDUCE heat to a simmer and stir in almond milk and cream cheese

BLEND soup with an immersion blender (you can also ladle soup into a blender in batches and return to pot)

SERVE soup topped with crisped bacon & fresh chives

I hope you throw this one together to warm up your Halloween weekend or to keep guests satisfied at your next gamewatch. Tag me on insta @kristenmariasrd if you do. I love to see how you pull together your final products!

Xo, Kristen

©2017 by Kristen Marias, RDN/LDN