Slow Cooker Creamy Cauliflower and Potato Soup—With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy. Each serving only contains 183 calories and will warm you right up!
Related: Instant Pot Creamy Cauliflower Soup
Slow Cooker Creamy Cauliflower and Potato Soup
I was a little nervous about this soup and trying it out on my kids so I just made a small batch. However, when my kids got home from school they wolfed down their bowls of soup and asked for more. By the time my husband got home there was nothing left.
This recipe is similar to the Zupas Copy Cat Cauliflower Soup recipe that I posted but without all the butter and cheese so it’s much healthier. And to tell you the truth I think I actually prefer this recipe. Instead of going straight cauliflower like the Zupas version, this one contains some yellow potatoes which actually give a nice, buttery flavor. The texture is spot on and super creamy.
More soup recipes to try…
Slow Cooker Marie Callender’s Potato Cheese Soup
Slow Cooker Chicken Pot Pie Soup
Slow Cooker Creamy Cauliflower and Potato Soup
- Prep Time: 20 minutes
- Total Time: 6-8 hours
- Yield: 6–8 servings 1x
Description
Ingredients
- 1 cup diced white or yellow onion
- 2 garlic clove, minced
- 1 tsp canola oil
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 6 cups chicken broth (or 6 cups vegetable broth)
- 1 head cauliflower
- 16 oz (1 pound) yellow potatoes
- 1/2 tsp salt
- 1/2 cup half and half (or heavy cream)
- Salt and pepper, to taste
- 1/4 cup diced Green onion (optional)
- 1/2 grated cheddar (optional)
- 1/2 cup bacon bits (optional)
Instructions
- Combine onion, garlic, oil, nutmeg and cayenne pepper in a microwave safe bowl. Microwave for 5 minutes, stirring every 90 seconds or so. Transfer the mixture to the slow cooker.
- Add the broth to the slow cooker.
- Cut the cauliflower into florets. Add to the slow cooker.
- Peel the potatoes and cut into cubes. Add into the slow cooker. Add in ½ tsp salt.
- Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 6-8 hours.
- Remove the lid and add contents of slow cooker to a large blender (you may have to work in batches). Blend until smooth and creamy. Add soup back into the slow cooker.
- Add in half and half. Salt and pepper the soup to taste.
- Pour soup into individual bowls and top each with green onions, cheddar and bacon.
Notes
Recipe adapted from America’s Test Kitchen Healthy Slow Cooker Revolution
- Category: Soup
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How about adding carrots and celery? Thoughts??
Yes I love that idea!
Hi! Why do you have to microwave the stuff at the beginning. Why can’t you just add it straight to the crockpot?
Thanks! Bought all the stuff today to make this!
Kara
It’s just like sauteing on the stove instead I use the microwave for less pans to clean up. It just helps with flavor. Not such a strong onion taste.
Hi Karen how would I do this for an instant pot so I didn’t have to wait 6 hours
This is what I would do:
1. Use saute feature to saute the onions in the oil. Then add in garlic and saute for a few seconds. Stir in the broth and deglaze. Then add in the nutmeg and cayenne pepper.
3. Cut half a large head of cauliflower into florets. Add to the instant pot.
4. Peel the potatoes and cut into cubes. Add into the IP. Add in 1/4 tsp salt.
5. Cover and pressure cook for 5 minutes. Quick release.
6. Remove the lid and add contents of IP to a large blender (you may have to work in batches). Blend until smooth and creamy. Add soup back into the IP.
7. Add in half and half. Salt and pepper the soup to taste.
8. Pour soup into individual bowls and top each with green onions, cheddar and bacon.
Let me know how it goes!
Can this be made ahead of time and reheated?
Yes
Do you have nutritional info?
No sorry but you can plug the info into this website: http://www.myfitnesspal.com/recipe/calculator
Of course I made some modifications in quantity, and I thought the red pepper made it a little too spicy for me. We gobbled it all up anyway and I am making another batch today. This time I used the frozen cauliflower I received in my veggie cooperative bag. But everyone, do yourself a favor and buy an immersion blender. Much less muss and fuss.
couldyou do it in a pan with olive oil or coconut oil? or wiuld it defeat the goodness of it
not sure, I’ve never tried! I bet olive oil would work. Give it a shot!
I added chicken to this, heavy cream and real bacon. It was very tastey!
Oh that sounds so good!!!
Microwaving onions, garlic, and seasonings for 5 minutes, stirring every 90 seconds, resulted in a smelly, charred mess that ruined my microwavable dish. …and no mention was made of which heat setting. Is there a major flaw in the way this recipe was written? Thank you for any info you can provide.
Really?
I do this all the time and it's on high and it works for me.
Next time I suggest adding a tablespoon of water and cooking for only 3 minutes.
sorry about that!
did you forget to add the oil?
Hi Sandra, it’s used in the first step: Combine onion, garlic, oil,
nutmeg and cayenne pepper in a microwave safe bowl. Microwave for 5
minutes, stirring every 90 seconds or so. Transfer the mixture to the slow
cooker.
Hey, Karen! I love how healthy and comforting this soup looks. Sign me up! 🙂
Thanks, Blair!
Thanks–I don't cook so this will be a milestone
good luck, Jim!
after step 7 how long do you put the soup back into the slow cooker to heat up the half and half?
Oh, just a couple minutes…it warmed up fast!