Creamy cauliflower and potato soup, made easier in the slow cooker! Perfect cold weather comfort food!
Keyword: Slow cooker
1Cyellow onionchopped (roughly 1 medium onion)
Dash cayenne pepper
1tspground black pepper
4Crusset potatoespeeled and cubed
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.
Recipe serves roughly 4-6.*Vegetable broth may be substituted for chicken broth.**For a thicker consistency, combine 1/3 cup all purpose flour or 2-3Tb cornstarch with heavy cream prior to adding to the soup.An original recipe from Baked by Rachel
Slow Cooker Cauliflower and Potato Soup - https://www.bakedbyrachel.com/slow-cooker-cauliflower-and-potato-soup/