Loaded Baked “Potato” Soup (with hidden veggies mwahaha)

1. In a big pot on medium heat, drizzle olive oil. Add in onions, celery, and carrots and sauté for 5 minutes. Then, add in minced garlic and sauté for a minute. 2. Add in flour and mix. Then, add in your broth and cauliflower. 3. Bring to a boil and then simmer for 35 minutes. 4. This is where you’ll want to use an immersion blender because we’re blending the soup to make it super creamy. You could also use a blender, but I love my immersion blender and I’ll scream it from the rooftops any time I can. Anyways, blend the veggie mixture to your liking. I wanted mine to be a little bit chunky, but you could also make it totally smooth. 5. Next, add in onion salt, garlic powder, onion powder, black pepper, and Old Bay Seasoning. Then, add the shredded cheese and mix well until the cheese is completely melted. Here’s where you’ll want to taste test your soup. I know some people don’t love salty soups, and some do, so taste your soup and if it needs a lil somethin’ somethin’, add 1/2 tsp sea salt. 6. Top with more shredded cheese, crumbled bacon, and green onions. Enjoy!