Crockpot Cauliflower Soup
Crockpot cauliflower soup: cauliflower, leeks, celery and garlic slow cooked in chicken broth, blended smooth and finished with sharp cheddar and heavy cream. Serves 6.
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Ingredients
- 1 head cauliflower roughly chopped
- 1 cup leeks washed and sliced, white parts only
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded
- 2/3 cup heavy cream
- kosher salt and freshly ground black pepper to taste
- cooked crumbled bacon, chives, shredded cheddar cheese and sour cream for serving, optional
Instructions
- Add the cauliflower, leeks, celery, garlic, chicken broth and 1/2 teaspoon black pepper to the slow cooker.
- Cover and cook on LOW for 6 to 8 hours, until the cauliflower is tender.
- Puree the soup with an immersion blender, or transfer it to a blender and pulse until smooth.
- Add the cheddar and heavy cream and stir until melted. Season with salt and pepper to taste.
- Serve with the toppings you like.
Notes
On HIGH it takes 3 to 4 hours. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 10.6gProtein: 12.7gFat: 22.8gSodium: 845mgFiber: 2.5gSugar: 4g
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