Crock Pot Cauliflower Soup Recipe

If you love cauliflower than this is a must try. It makes a great side dish, starter or add a salad or sandwich and turn it into a meal.

Below are the list of ingredients, directions, recipe nutrition information and Weight Watchers points.

Ingredients

• 1 each Cauliflower Heads, broken into florets
• 2 cups Chicken broth
• 2 Tbsp Chicken bouillon granules
• 2 cups Half-and-half
• 2 cups Low fat milk
• 1 each medium Carrot, shredded
• 1 each Bay leaf
• 1/4 tsp Garlic Powder
• 1/2 cup Instant potato flakes
• 8 ounces Low Fat Cheddar Cheese, shredded

Directions

1. Place the cauliflower florets, bouillon granules and broth into a large soup pot over high heat. Let it come to a brisk boil.
2. Turn the heat on low, cover and simmer for 25 minutes or until the florets are tender.
3. With a slotted spoon, remove the cauliflower from the pot and place in a mixing bowl. Mash with a potato masher or hand mixer.
4. Pour the broth mixture into the crock pot. Add the mashed cauliflower.
5. Add the cream and milk into the crock pot.
6. Add the shredded carrots, bay leaf and garlic powder. Stir well to combine the ingredients.
7. Place the crock pot on low. Cover and let cook for 3 hours.
8. Stir the potato flakes into the crock pot, recover and continue cooking on low for 40 minutes or until the soup is a thick as you like.
9. Remove the bay leaf. Place the soup, in batches, into the blender and blend until very smooth. 
10. Place the blended soup back into the crock pot. Add the cheese and stir to blend in the soup.
11. Recover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.
12. Laddle into soup bowls and serve.

Cooking Times

Prep Time: 30 minutes Cooking Time: 5 hours

Nutrition Facts for Broccoli Soup Recipe

Nutrition facts shown below are per serving. The number of serving is noted in the header section below. The serving size is the first item noted on the nutrition facts table.