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The Magical Slow Cooker » Recipes » Dinner » Slow Cooker Cauliflower Cheese Soup

Slow Cooker Cauliflower Cheese Soup

by Sarah Olson on May 30, 2020 | Updated May 4, 2022 30 Comments

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collage of cauliflower cheese soup for pinterest

This soup will make anyone a cauliflower fan! Cream and cheddar cheese finish off this soup and make for a bowl of comfort.

Low carb recipes for the slow cooker can be hard to find, try this cauliflower soup then also try my low carb beef and bacon chili for a great week of meal.s

slow cooker with creamy cauliflower soup in it. Cheese, bacon, chives on top.

This post first appeared over at Real Housemoms where I was a contributor.

Cut the carbs with this delicious Slow Cooker Cauliflower Cheese Soup. So good topped with bacon and chives! I am starting my year off low in carbs and sugars. Naturally I am cooking most of my meals in the slow cooker still. This soup tastes like a cross between broccoli cheese soup and potato soup.

Chicken broth, heavy cream, leeks, sharp cheese, cauliflower and garlic in front of slow cooker.

 How to make Cauliflower Cheese Soup:

  • Cut up a head of cauliflower into big chunks, and slice a leek. Add those to the slow cooker along with garlic, pepper and a box of chicken broth.
  • Place the lid on the slow cooker and let this cook on low for 6-8 hours.
cauliflower and leeks in chicken broth in slow cooker.
  • When the cook time is done add everything from the slow cooker to a blender. Pulse until smooth. Add this blended mixture back to the slow cooker and then stir in heavy cream and cheddar cheese.
  • Top each serving with chives, crumbled bacon and cheese if desired

Love Cauliflower? Try one of these other amazing and cheesy recipes:

  • Cheesy Cauliflower Breadsticks – Recipe by i Food Real
  • Cheesy Cauliflower Mash -Recipe by The Cookie Rookie
  • Cauliflower Mac and Cheese – Recipe by Yellow Bliss Road
  • Cheesy Cauliflower Gratin – Recipe by a Spicy Perspective
Close up of creamy cauliflower soup with cheese, bacon and chives on top.

Try this recipe, even if you’re not cutting carbs, you will see how good low carb food can be!

My husband loved this meal. I thought he would be mad thinking it was potato cheese soup. I will definitely be putting this meal on the menu often!

More great soups here on The Magical Slow Cooker:

  • Slow Cooker Ham and Green Bean Chowder
  • Slow Cooker Potato Bacon Soup
  • Slow Cooker Hashbrown Potato Leek Soup
  • Slow Cooker Tuscan White Bean Soup
  • Slow Cooker Marie Callender’s Potato Cheese Soup
  • Slow Cooker Split Pea Soup

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close up of cauliflower cheese soup in slow cooker

Slow Cooker Cauliflower Cheese Soup

5 from 20 votes
Slow cooked cauliflower soup with cream and cheddar blended in at the end of the cook time.
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 430kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 32 oz. box chicken broth
  • 1 head cauliflower cut into chunks green part discarded
  • 1 cup diced leeks
  • 2 garlic cloves
  • 1/4 tsp. pepper

Add at the end:

  • 3 cups shredded sharp cheese freshly shredded (not bagged)
  • 1/2 cup heavy cream

For Serving:

  • salt to taste
  • 6 slices of bacon cooked and crumbled
  • chopped chives
  • additional shredded cheese
US Customary – Metric

Instructions:

  • In a 6-quart slow cooker at the chicken broth, cauliflower, leeks, garlic and pepper.
  • Cover and cook on LOW for 6-8 hours.
  • Add everything from the slow cooker in to a blender, cover and pulse until smooth. Add this back to the slow cooker. Add the shredded cheese and cream, stir. Now add salt to taste. I add about a ¼ tsp.
  • Serve topped with bacon, cheese and chives.
  • Enjoy!
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Recipe Notes:

Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/6 of the recipe and don’t include the additional cheese.

Nutrition Information:

Calories: 430kcal | Carbohydrates: 10g | Protein: 20g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 1089mg | Potassium: 548mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 58.9mg | Calcium: 461mg | Iron: 1.5mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    7702 shares
    • 4892

    Filed Under: Dinner, Soups

    Comments

    1. Tracie says

      May 1, 2022 at 7:08 am

      I’m making this recipe this weekend. Can’t wait! Just wondering if blending the soup is necessary? I like it chunky

      Reply
      • Sarah Olson says

        May 1, 2022 at 7:20 am

        You do not need to blend it! It’s kind of an ugly soup though, you may want to blend half of it.

        Reply
        • Tracie says

          May 6, 2022 at 4:25 am

    2. Theress says

      February 9, 2022 at 3:39 pm

      Can you leave out the leeks?

      Reply
      • Sarah Olson says

        February 9, 2022 at 3:55 pm

        Yes!

        Reply
    3. Barb S. says

      October 15, 2021 at 4:12 pm

      5 stars
      I also roasted the cauliflower and garlic for extra flavor. I also substituted one cup of fontina cheese as one of the three cups of cheddar. Extra yummy on day two.

      Reply
    4. mary says

      March 12, 2021 at 5:33 pm

      Can this recipes cook time be cut down and put in an instapot?

      Reply
    5. Patricia A McKay says

      January 4, 2021 at 4:16 pm

      I roasted the cauliflower & garlic cloves in the oven at 400 degrees for 25 min 1st to give added flavor. The extra step adds great depth to this already yummy soup.

      Reply
      • Sarah Olson says

        January 4, 2021 at 4:31 pm

        Great idea!

        Reply
    6. Joy says

      December 2, 2020 at 2:03 pm

      5 stars
      So easy, so delicious! Thank you

      Reply
    7. Kimberly says

      October 26, 2020 at 8:44 am

      5 stars
      Hi there! I am wanting to make this, but I have a question! Is the cauliflower hard? I don’t have teeth due to a medical problem, and it’s hard for me to eat vegetables because they are hard to chew! Would this make the veggies softer? Thank you so much!

      Reply
      • Sarah Olson says

        October 26, 2020 at 10:52 am

        No, it’s ultra soft. This recipe makes it even softer with the blender. When I’ve had to eat soft foods I make baked potato soup, split pea or ham and beans and I blend them in the blender (even the ham).

        Reply
      • Janice A Robichaud says

        November 22, 2020 at 11:50 am

        no you put in blender….read cooking steps

        Reply
    8. Lisa W. says

      August 26, 2020 at 5:33 am

      5 stars
      This soup is absolutely amazing! It’s so easy and flavorful. It makes me want to try all of your recipes! Thank you for sharing.

      Reply
    9. Shelley Ellement says

      August 10, 2020 at 9:27 pm

      Can you freeze this soup?

      Reply
      • Sarah Olson says

        August 10, 2020 at 9:49 pm

        Hi Shelley, I have not tried on this recipe, I apologize.

        Reply
        • Anonymous says

          October 18, 2020 at 6:08 am

          then don’t comment

        • Sarah Olson says

          October 18, 2020 at 9:43 am

          Hi! This is my website and I assume she was asking me the question.

    10. Tami says

      June 23, 2019 at 4:35 pm

      I’m loving your recipes! Can you use broccoli in place of the cauliflower?

      Reply
      • Sarah Olson says

        June 24, 2019 at 4:14 am

        I have not tried that, it would be worth a try!

        Reply
    11. Steph says

      January 21, 2017 at 8:47 am

      5 stars
      I’ve got this recipe going in crockpot right now! I’m always on the hunt for new low carb recipes & this one looks like a winner!

      Reply
    12. Georgie Crawford says

      February 24, 2016 at 4:28 pm

      Will definitely make this.

      Reply
    13. Grandma Kc says

      February 12, 2016 at 4:05 pm

      I absolutely love cauliflower and this soup sounds so good. I wonder how it would be if you made it with some of the purple cauliflower? Purple soup?

      Reply
    14. Cathy says

      February 12, 2016 at 3:14 pm

      Will have to make this soup soon!! Looks scrumptious!!

      Reply
    15. zeta goodwin says

      February 10, 2016 at 3:58 pm

      As my husband and I don’t like GARLIC I find I lose interest in any recipes that has it included. Why is it used so much ?

      Reply
      • Cathy says

        February 12, 2016 at 3:09 pm

        I’ll wager that most people love garlic. I know my husband and I do. Just leave it out of your recipe if you don’t.

        Reply
      • Sandy says

        February 13, 2016 at 7:59 am

        Just omit garlic if you don’t like it and add onion or something you do like

        Reply
      • Rosemarie Wilson says

        August 31, 2019 at 12:40 pm

        It adds a lot to the flavor to a dish If you don’t like garlic cut the quantity in the recipe in half or fourth (depending on the original quantity of the recipe) and you still get the flavor without a strong taste.

        Reply
        • Beth Wittrock says

          July 8, 2020 at 3:10 pm

          5 stars
          I don’t love a strong taste of garlic but it does add flavor. Cut it in fourth,taste it and add more or less. Onions or grated carrots would be good too.

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