Slow Cooker Cauliflower and Potato Soup
ShareCreamy cauliflower and potato soup, made easier in the slow cooker! Perfect cold weather comfort food!
I may not be the biggest fan of winter, but I sure do love soup season and with that, slow cooker season. But to be completely honest, I don’t think slow cookers really have a season. They should be used and enjoyed year round. They just happen to be used mostly in the colder months and with good reason!
A long day at work or shoveling the driveway, what better way to return home than to a warm meal, read and waiting for you. From soup and stews to pasta, shredded meat and so much more… even dessert – the possibilities seem nearly endless when it comes to slow cooker recipes.
I recently had the chance to review the new America’s Test Kitchen cookbook: The Healthy Slow Cooker Revolution. I dove right in and couldn’t take my eyes off of all of the drool worthy recipes and photos! Plus, there are so many awesome tips and tricks included throughout the cookbook. It’s a must have for any fan of slow cooker recipes!
The cookbook features healthy dinners… and sweets, pared down for smaller meals and in a quicker times!
Sticking with my new cookbook (and magazine) tradition…I flipped through and tagged all of the recipes of interest. Tell me I’m not the only one that does that? Stick notes, dog-eared pages, etc.
There are so many great ideas to choose from. I was *this* close to trying my first slow cooker dessert, but I couldn’t resist another delicious soup, especially being the dead of winter. It was clearly hard to decide which recipe to start with. Until the last moment before going to the store, I had no idea what I was going to pick, but I did have it narrowed down to a few. But then, I spotted the cauliflower. Decision made!
You’ll likely have the same problem! So many tasty options, but which to start with?!
I highly recommend starting with the cauliflower and potato soup! A creamy vegetarian soup that is full of flavor and easy to make! Cauliflower florets and golden potatoes blend together to create the perfect creamy cold weather comfort food! It’s an absolute must try!
And now for the giveaway… Use the widget below to enter for a chance to win your own copy of The Healthy Slow Cooker Revolution!
Slow Cooker Cauliflower and Potato Soup
Ingredients
- 1 C yellow onion chopped (roughly 1 medium onion)
- 3 cloves garlic minced
- Dash cayenne pepper
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 4 C russet potatoes peeled and cubed
- 5 C cauliflower
- 5 C chicken broth*
- 1 C heavy cream
- 5 Tbsp butter
Instructions
- 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.
Notes
This post contains affiliate links.
This giveaway is sponsored by America’s Test Kitchen. As always, all thoughts and opinions are completely my own.
I have to win or buy this book because, for the most part, I am not impressed by slow cooked foods with the exception of soups. I must be doing something wrong..
This looks so silky smooth! I need a big ole bowl of this for this weekend…SNOW!! Ahh
This soup looks so smooth and silky! Yum! And slow cooker recipes are the very best. Pinned!
This looks so velvety smooth and creamy, YUM!
Thanks Amanda!
That soup looks perfect for this weekend! Thanks!
Enjoy!
I got a new slow cooker for Christmas. I can’t wait to try this and other recipes from the cookbook.
Wishes for tasty dishes,
Linda
I hope you enjoy it (both the soup and slow cooker)! :)
This creamy hot soup is calling my name! Can’t wait to make this yummy soup recipe in the crockpot!
Thanks Sommer. I hope you love it!
While I couldn’t get my soup to be thick enough to support the pan-fried cauliflower the result was quite tasty. In the future I will probably use white pepper instead of black to remove the black specs, and may cut down on the broth slightly to thicken the soup.
Thanks for posting the recipe.
So glad you enjoyed it. As for the thickness, you can cut back on the broth as you mentioned, or combine flour with heavy cream prior to adding to the soup.
Looks like a beautiful soup for the very cold weather that is on its way!!
xo Catherine
Thank you!
Made this last night and it was FANTASTIC! I put this in my slow cooker on high for 4 hours, but the potatoes were nowhere near ready so I transferred everything to the stove to boil for several minutes until they were done. (I think I’ll skip the slow cooker and do this on the stove next time.) I may sauté the onions first to bring out some more flavor (not that it needed it, but just to try).
A dash of truffle oil — it didn’t need it, but I tried it just to see — magnificent!
The roasted cauliflower was so wonderful and the browned butter to top it off — fabulous! My husband and daughter LOVED it…and my daughter doesn’t like cauliflower. She kept asking if this was cauliflower soup (I made another that was great, but it had lots of chunks of cauliflower) and I told her it was potato soup. After she said she loved it, I told her there was cauliflower in it. ;)
Another change I’ll definitely make…..I will forever DOUBLE the batch so that I have some for leftovers and some to freeze for later. Do you know if it’ll freeze well? If not, I’ll just have leftovers for the whole week. I could definitely eat it every day of the week!
Thanks for the great recipe!
That’s too funny you were able to trick her! Glad to hear everyone enjoyed it! In regards to the potatoes, depending on the size of the chunks and also your slow cooker, additional time may be necessary. Slow cookers all vary with their cooking temps and obviously the size of the potatoes will matter a great deal as well. I haven’t personally frozen this soup so, I can’t be completely sure but typically broth based soups do much better freezing. Since this has heavy cream in it, I’d opt to not freeze, or wait and mix in the heavy cream prior to serving.
Thanks for this recipe! I’m trying to make use of my slow cooker more and this soup will be our winter comfort food! Just one question though, is there an alternative to the heavy cream? Can I omit it? Thanks!
For best results, heavy cream should be used. Enjoy! :)
A very yummy soup. I like to add some nutritional yeast to potato soups for a cheesy flavor without the cheese. Also, instant mashed potato flakes make a good thickener. Will certainally make this again.
I’m glad you enjoyed it, Jeannie! :)