Slow Cooker Cauliflower Cheese Soup
Slow cooked cauliflower soup with cream and cheddar blended in at the end of the cook time.
Servings: 6
Calories: 430kcal
Equipment
- 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 this at the end
- 3 cups shredded sharp cheese
- 1/2 cup heavy cream
For Serving:
- salt to taste
- 6 slices of bacon cooked and crumbled
- chopped chives
- additional shredded cheese
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