Go Back

Creamy Potato and Cauliflower Soup

Prep Time 20 minutes
Servings 10
Author Tammy Small


  • 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, crispy roasted potatoes


  1. Add all of the ingredients to the slow cooker. Cook on low 7-8 hours or on high 4-5 hours.

  2. 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. 

  3. Puree the soup using a blender. I use an immersion blender.

  4. Serve soup with your favorite toppings!

Recipe Notes

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. 

We recommend using organic ingredients whenever possible.