Slow Cooker Loaded Cauliflower Soup
Ingredients:
- 6 slices Bacon chopped
- 1 c Leeks rinsed and sliced
- .5 c Celery chopped
- 4 cloves Garlic minced or pressed
- 2.5 lb Cauliflower 1 large head, chopped
- 3 c Vegetable Broth
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .75 c Half-And-Half
- 2 oz Cheddar Cheese shredded, about .5 cup
- 3 tbsp Fresh Chives chopped
Instructions:
- Cook bacon in a skillet over medium heat, stirring often, until crisp, about 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tbsp of bacon grease and discard the rest of the grease.
- In a slow cooker combine the 1 tbsp bacon grease, leeks, celery, garlic, cauliflower, broth, salt, and pepper. Cook on LOW for about 4 hours until vegetables are tender.
- Remove about 1 cup of vegetables with a slotted spoon and finely chop.
- Pour remaining mixture into a blender (or use a hand blender) and add half-and-half. Remove the center piece of the blender lid to allow steam to escape, attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed until very smooth, 1-2 minutes. Return to slow cooker with chopped vegetables. Keep warm until ready to serve.
- Serve with bacon, cheddar, and chives.
Nutrition
Calories: 236kcal | Carbohydrates: 15g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1141mg | Potassium: 713mg | Fiber: 4g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 94.9mg | Calcium: 157mg | Iron: 1.3mg
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