This slow cooker creamy potato and cauliflower soup is the perfect comfort food without the heavy cream or milk. It’s easy to make and will surely become a family favorite!
Pleasing everyone at meal time isn’t always easy. My kids all have their distinct likes and dislikes when it comes to food. When all of my babies lived at home, I tried to incorporate something for everyone into each meal. I was not about making separate meals but I didn’t want to force my kids to eat something they didn’t like. There has always been one food that has pleased the palates of our entire fam. Potatoes! Potatoes! POTATOES! We love us some potatoes!
When I started making this potato and cauliflower soup several years ago, it quickly became a family favorite. Last weekend, my daughter who lives about 5 hours away, was home for a bridal shower that my friends threw for her. My son was able to come home from college for a quick visit as well. Whenever they are home, I like to send them off with a cooler packed with meals. Both of them requested this soup! My youngest son was thrilled because it is his FAVORITE too!
The best part about this pot of creamy deliciousness, is that it only takes 20 minutes to prep and then the slow cooker takes over. I add in celery and carrots for the extra flavor and health benefits.
The list below contains a few of the benefits of some of the ingredients in this recipe:
Potatoes – Vitamin B6, Vitamin C, potassium When the skin is left on potatoes provide an excellent source of fiber which improves digestion.
Onions – Vitamin B6, Vitamin C, fiber, folic acid, high levels of antioxidents
Carrots – Vitamin A, Vitamin C, Vitamin K, potassium, fiber
Celery – Vitamin C, Vitamin K, rich source of antioxidents
Garlic – cutting or crushing garlic creates a compound called allicin which has potent medicinal properties
Creamy Potato and Cauliflower Soup
- 7-8 large potatoes with skin on cut into 1 inch pieces
- 1 head cauliflower chopped
- 2 carrots chopped
- 2 ribs of celery chopped
- 1 medium onion chopped
- 5-6 cloves garlic chopped or crushed
- 6-8 cups low sodium chicken or vegetable broth
- salt and pepper to taste
- Optional Toppings: green onion, shredded cheddar cheese, bacon, sour cream,
Add all of the ingredients to the slow cooker. Cook on low 7-8 hours or on high 4-5 hours.
Before pureeing the soup, I take out several ladles of broth and vegetables. We like the soup to be a little chunky and the broth thins the soup if it gets too thick.
Puree the soup using a blender. I use an immersion blender.
Serve soup with your favorite toppings!
This makes a big batch of soup! We love freezing the leftovers. You can freeze in large portions for dinner on a busy night or in individual portions for lunch. You can cut the recipe in half if desired.
I recommend using organic ingredients whenever possible.