Slow Cooker Creamy Cauliflower and Potato Soup

Makes 3-4 servings (this can easily be
doubled)

Ideal slow cooker size: 3-4 quart

Cooking time: 6-8 hours on low or

4-6 hours on high

1/2 cup diced white onion

1 garlic clove, minced

1/2 tsp canola oil

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

3 cups chicken broth (or 3 cups vegetable

broth)

1/2 head cauliflower

8 oz yellow potatoes (this was just one large potato)

1/4 tsp salt

1/4 cup half and half (or heavy cream)

Salt and pepper, to taste

2 Tbsp diced Green onion (optional)

1/4 cup grated cheddar (optional)

1/4 cup bacon bits (optional)

1. Combine onion, garlic, oil,

nutmeg and cayenne pepper in a microwave safe bowl. Microwave for 5

minutes, stirring every 90 seconds or so. Transfer the mixture to the slow

cooker.

2. Add the broth to the slow cooker.

3. Cut half a large head of cauliflower

into florets. Add to the slow cooker.

4. Peel the potatoes and cut into

cubes. Add into the slow cooker. Add in 1/4 tsp salt.

5. Cover the slow cooker and cook on

HIGH for 4-6 hours or on LOW for 6-8 hours.

6. Remove the lid and add contents

of slow cooker to a large blender (you may have to work in batches).

 Blend until smooth and creamy. Add soup back into the slow cooker.

7. Add in half and half. Salt

and pepper the soup to taste.

8. Pour soup into individual bowls

and top each with green onions, cheddar and bacon.
Recipe adapted from America’s

Test Kitchen Healthy Slow Cooker Revolution

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