Heat the butter and olive oil over medium heat in a large stock pot. Add the onions, celery, and carrots and cook until softened. Add the cauliflower rice, reduce the heat to low, and cover the pot with a lid. Steam the cauliflower for 5 minutes.
Add the stock, turkey, and seasonings. Simmer for 5 minutes. Stir in the cream and bacon. Adjust the seasoning if needed.
Nutrition: This recipe makes 8 servings. Each serving is about 1 ½ cups. There are 4.8 NET carbs per serving.Video: Make sure to check out the video in this post to see how I make my homemade chicken bouillon powder and use it in this soup!