Slow Cooker Cauliflower and Potato Soup
Slow Cooker Cauliflower and Potato Soup is a side dish that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 521 calories, 11g of protein, and 38g of fat per serving. For $2.51 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 31 would say it hit the spot. Autumn will be even more special with this recipe. If you have chicken broth, heavy cream, salt, and a few other ingredients on hand, you can make it. It is brought to you by Baked by Rachel. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. Overall, this recipe earns a good spoonacular score of 71%. If you like this recipe, take a look at these similar recipes: Slow Cooker Potato Cauliflower Soup, Slow Cooker Loaded Potato and Cauliflower Soup, and Sunday Slow Cooker: Cheesy Cauliflower Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
5Tbsp butter
5C cauliflower
Dash cayenne pepper
5C chicken broth
3 cloves garlic, minced
1 tsp ground black pepper
1C heavy cream
1C onion, chopped (roughly 1 medium onion)
4C potatoes, peeled and cubed
1 1/2 tsp salt
Equipment:
immersion blender
food processor
slow cooker
blender
bowl
frying pan
Cooking instruction summary:
To the bowl of a 5-6 quart slow cooker bowl add chopped onion, minced garlic, seasonings, cubed potatoes, 4 cups cauliflower florets and chicken broth. Cover and allow to cook on high for 4 hours, or low for 6-8 hours. In last 30 minutes, process soup contents in batches until smooth using a blender, immersion blender or food processor. Continue process until soup is completely smooth. Mix in heavy cream and continue cooking for 15-30 minutes. Meanwhile, melt butter in a large skillet over medium-high heat. Add cauliflower and continue cooking and tossing until butter and cauliflower florets are browned. Reserve browned butter, set aside cauliflower. Serve warm soup with prepared cauliflower florets and a drizzle of browned butter.
Step by step:
1. To the bowl of a 5-6 quart slow cooker bowl add chopped onion, minced garlic, seasonings, cubed potatoes, 4 cups cauliflower florets and chicken broth. Cover and allow to cook on high for 4 hours, or low for 6-8 hours. In last 30 minutes, process soup contents in batches until smooth using a blender, immersion blender or food processor. Continue process until soup is completely smooth.
2. Mix in heavy cream and continue cooking for 15-30 minutes. Meanwhile, melt butter in a large skillet over medium-high heat.
3. Add cauliflower and continue cooking and tossing until butter and cauliflower florets are browned. Reserve browned butter, set aside cauliflower.
4. Serve warm soup with prepared cauliflower florets and a drizzle of browned butter.
Nutrition Information:
covered percent of daily need
