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.
- 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 onion, diced
- 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
- 1/2 cup sour cream, optional
- 4 slices bacon, cooked crisp and crumbled, optional
- Combine the 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.
Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 740mgCarbohydrates: 27gFiber: 4gSugar: 4gProtein: 11g