Slow cooked cauliflower soup with cream and cheddar blended in at the end of the cook time.
Keyword: Cauliflower Cheese Soup
Author: Sarah Olson
Slow Cooker- 6 quart or larger
32oz.box chicken broth
1head cauliflower cut into chunksgreen part discarded
Add this at the end
3cupsshredded sharp cheese
salt to taste
6slicesof baconcooked and crumbled
additional shredded cheese
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.
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.