Slow Cooker Cauliflower Cheese Soup

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

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.

 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.

• 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
• Cheesy Cauliflower Mash
• Cauliflower Mac and Cheese
• Cheesy Cauliflower Gratin

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

Slow Cooker Cauliflower Cheese Soup

5 from 1 vote

Slow cooked cauliflower soup with cream and cheddar blended in at the end of the cook time.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Cauliflower Cheese Soup

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
• ¼ tsp. pepper
• Add this at the end
• 3 cups shredded sharp cheese
• ½ 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!

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:

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

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