Slow Cooker Potato Cauliflower Soup

Potatocauliflowersoup

Smooth, flavorful and comforting, this soup is loaded with fresh cauliflower, carrots, celery, and potatoes. This easy crockpot soup is so easy. It is creamy and smooth but has so much flavor. Loaded with veggies and a little cheese this is comfort food at its best. It does take a few minutes of prep but it is well worth it. One of my favorite soups ever. Try it and I promise you won’t be disappointed.

Ingredients:


4-5 gold potatoes peeled and diced (about 4 cups)

2 carrots peeled and diced (about 2 1/4 cups)

1 stalk celery diced (1/2 cup)

4 garlic cloves minced

small cauliflower chopped (4 cups)

6 cups of vegetable broth

1 cup of shredded cheese (I used a blend of Monterey jack, cheddar, and asadero)

1 cup half and half

1 tsp salt

1 tsp black pepper

Directions:

Saute onion, garlic, celery, carrots, salt, and pepper until vegetables are soft (about 3-4 minutes).

Transfer to slow cooker. Add cauliflower and potatoes to slow cooker.

slowcookersoup

 

Stir in the broth.

cauliflowerpotatosoup

Add  1 tsp. salt.

Cover and cook until all veggies are tender. About 4-5 hours on high or 6-7 on low.

Uncover and process soup with immersion blender, or through a food processor until smooth.

 

 

Add 1 cup of half and half.

slowcookerpotatosoup

Add cheese.

crockpotpotatosoup

Add 1 tsp fresh ground pepper.

Mix well and serve hot with cheese and chives.

Potatocauliflowersoup

 

 

 

 

 

 

 

Slow Cooker Potato Cauliflower Soup
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Ingredients
  1. 4-5 gold potatoes peeled and diced (about 4 cups)
  2. 2 carrots peeled and diced (about 2 1/4 cups)
  3. 1 stalk celery diced (1/2 cup)
  4. 4 garlic cloves minced
  5. small cauliflower chopped (4 cups)
  6. 6 cups of vegetable broth
  7. 1 cup of shredded cheese (I used a blend of Monterey jack, cheddar, and asadero)
  8. 1 cup half and half
  9. 1 tsp salt
  10. 1 tsp black pepper
Instructions
  1. Saute onion, garlic, celery, carrots, salt, and pepper until vegetables are soft (about 3-4 minutes). Transfer to slow cooker.
  2. Add cauliflower and potatoes to slow cooker.
  3. Stir in the broth.
  4. Add 1 tsp. salt.
  5. Cover and cook until all veggies are tender.
  6. About 4-5 hours on high or 6-7 on low.
  7. Uncover and process soup with immersion blender, or through a food processor until smooth.
  8. Add 1 cup of half and half.
  9. Add cheese.
  10. Add 1 tsp fresh ground pepper.
  11. Mix well,serve hot, and top with cheese and chives.
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/