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close up of cauliflower cheese soup in slow cooker
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5 from 20 votes

Slow Cooker Cauliflower Cheese Soup

Slow cooked cauliflower soup with cream and cheddar blended in at the end of the cook time.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 430kcal
Author: Sarah Olson

Equipment

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!

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