A few months ago a friend made a cauliflower soup that was so good. When I asked her about it she said she took a basic baked potato type soup recipe and simply used cauliflower. I loved the idea and decided to give it a try with my favorite slow cooked baked potato soup recipe.
Because not everyone in my family loves cauliflower as much as I do, I decided to use part potatoes and part cauliflower. I am glad I did because it turned out wonderful and everyone loved it. I think you could easily use all cauliflower though if your family loves cauliflower.
I think this might be my new favorite soup. I enjoyed it that much. We stirred in a little bacon, but you don’t have to. I also left the sour cream out of the cauliflower version. If you want it a extra creamy you can stir in some sour cream when serving.
Slow Cooked Baked Potato Cauliflower Soup
- 3 large potatoes, peeled and cut into 1/2-inch cubes
- 1 head cauliflower cut up (the amount doesn’t have to be exact. I used about 4 cups)
- 1 large onion, chopped (about 1 1/2 cups)
- 42 ounces chicken broth (5 1/4 cups) I use gluten free chicken broth
- 2 tablespoons butter
- 1 teaspoon ground pepper
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream (optional)
- 4 slices bacon, cooked crisp and crumbled (optional)
Directions
- Combine first 6 ingredients in a 5 or 6 quart slow-cooker.
- Cover and cook on high for six hours, or low for 6-8 hours or cook until potatoes and cauliflower are tender.
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. (For a smoother texture you can puree in a blender or use a hand blender. I used a hand blender.)
- Stir in milk, and cheese.
- In each individual bowl, top with a dollop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
Can I use a vegetable broth vs chicken broth?
I haven’t tried it, but I think it would work fine.
HOW MUCH DOES THIS SERVE?
I would say 6-8 depending on what you serve with it. If you serve it with bread and salad it would probably serve 8-10. I hope that helps and that you enjoy it.