Ingredients

Base & Aromatics:
• 2 tbsp olive oil or butter
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 lbs Yukon Gold potatoes, peeled & ¾” diced (naturally creamy, lower glycemic)
• 4 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Sea salt & white pepper to taste

Creamy Finish (The Magic):
• 4 oz cream cheese, cubed (your signature rich touch!)
• ¼ cup sour cream or full-fat coconut milk
• 2 tbsp butter
• Optional: ½ cup shredded sharp cheddar (stirred in or for topping)

Toppings (Go Big or Go Home):
• Crispy bacon bits (yes, like your Bacon Macaroni Cheeseburger Wrap!)
• Chopped chives or green onions
• Extra shredded cheddar
• A drizzle of garlic oil
• Toasted croutons or pork rind crumble (keto)

Instructions

Sauté aromatics: Heat oil/butter in a Dutch oven over medium. Cook onion, carrots, and celery 6–8 min until soft. Add garlic; cook 1 min.
Simmer potatoes: Add potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat; simmer 15–20 min until potatoes are very tender. Discard bay leaf.
Creamify (3 options—choose your style):
→ Ultra-smooth: Blend ⅔ of soup, return to pot.
→ Rustic-chunky: Mash lightly with a potato masher.
→ Silky-rich: Stir in cream cheese, sour cream, and butter until melted and glossy (no blending needed!)
Season with salt & white pepper (taste before adding—bacon & cheese add salt later).
Serve hot, loaded with toppings.

🌱 Low-Carb Cauliflower-Potato Hybrid

→ Replace 1 lb potatoes with 1 medium head cauliflower, cut into florets. Simmer together—cauliflower breaks down for creaminess, potatoes add body.
✅ Nutrition (hybrid, no bacon/cheese topping): 180 kcal | 14g net carbs | 10g fat | 6g protein
✅ Fully keto (all cauliflower + cream cheese base): 150 kcal | 6g net carbs | 12g fat | 5g protein

⏱️ TIME & NUTRITION