KetoCal Mock Baked Potato Soup (MAD)

Author: Nutricia KetoCal

 ml Formula: KetoCal 4:1 LQ (measure in mL) Nutricia
 g Cauliflower, raw
 g Bouillon, Wylers Instant-Beef/Chick granules
 g Cheese, Kraft Cheddar (mild,medium,sharp)
 g Onions, spring or scallions (tops and bulb) - raw
 g Bacon, cooked crisp - Oscar Mayer
 g Oil, Olive



½ cup  (120 mL) KetoCal 4:1 LQ Unflavored

½ cup (50 g) Cauliflower, raw

1 tsp (2 g) Bouillon, Wyler’s Instant-Beef/Chick granules

1 tbsp (7 g) Cheese, Kraft Cheddar (mild,medium,sharp), shredded

1 small (5 g) Spring onion/scallion (top and bulb) – raw, chopped

1 slice (5 g) Bacon, cooked crisp

1 tsp (4 g) Oil, Olive



1.     Steam or boil the cauliflower until soft, then blend using a hand mixer or food processor; Add a small amount of water if needed

2.     Add KetoCal, oil, pureed cauliflower and bouillon (granules dissolved in water) to a pot on low heat

3.     Cook bacon to crisp in microwave, then crumble and add about half to soup mixture (save other half for garnish)

4.     Add black pepper and poultry seasoning, if desired

5.     Let simmer for 10-15 minutes to allow soup to thicken slightly

6.     Just prior to serving, top with shredded cheese, chopped spring onions and remaining bacon crumbles


Nutrition Information (for entire recipe):

Carbohydrate: 2.99g
Calories: 284
Fat: 26.5g
Protein: 8.49g
Ratio: 2:1


KetoCal LQ UnflavoredSavoryDinnerLunchModified Atkins Diet (MAD)  

*User-added Ingredients: Terms of Use

Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.