Loaded Low Carb ‘Potato’ Soup

Directions

• Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside
• In a dutch oven, melt half of your butter, then add in your onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside
• Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch ovenAdd in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste
• Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage.