Slow Cooked Cheesy Potato Cauliflower Soup

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

1. Combine first 6 ingredients in a 5 or 6 quart slow-cooker.
2. Cover and cook on high for six hours, or low for 6-8 hours or cook until potatoes and cauliflower are tender.
3. 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.)
4. Stir in milk, and cheese.
5. In each individual bowl, top with a dollop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.