Crock Pot Potato Cauliflower Soup

This Crock Pot Potato Cauliflower Soup is a creamy and comforting recipe, which includes russet potatoes and cauliflower. It’s a straightforward recipe, ready in about 8 hours and 45 minutes.

Crock Pot Potato Cauliflower Soup Ingredients

• 1 C yellow onion, chopped (roughly 1 medium onion)
• 3 cloves garlic, minced
• Dash cayenne pepper
• 1 tsp ground black pepper
• 1 1/2 tsp salt
• 4 C russet potatoes, peeled and cubed
• 5 C cauliflower
• 5 C chicken broth
• 1 C heavy cream
• 5 Tbsp butter

How To Make Crock Pot Potato Cauliflower Soup

1. Add ingredients to slow cooker: In a 5-6 quart slow cooker, combine chopped onion, minced garlic, seasonings, cubed potatoes, 4 cups of cauliflower florets, and chicken broth.
2. Cook the soup: Cover and cook on high for 4 hours or low for 6-8 hours.
3. Blend until smooth: In the last 30 minutes of cooking, process the soup in batches using a blender, immersion blender, or food processor until completely smooth.
4. Stir in cream: Mix in the heavy cream and continue cooking for another 15-30 minutes.
5. Brown the cauliflower: In a skillet over medium-high heat, melt butter and cook the remaining 1 cup of cauliflower until golden and browned in the butter. Set aside both cauliflower and browned butter.
6. Serve and garnish: Ladle hot soup into bowls and top with browned cauliflower and a drizzle of browned butter.

Recipe Tips

• Can I use frozen cauliflower? Yes, just thaw it before adding to ensure even cooking.
• How do I make this vegetarian? Substitute chicken broth with vegetable broth.
• Can I skip the blending step? Blending gives the soup a creamy texture, but you can leave it chunky if preferred.
• What can I use instead of heavy cream? Try half-and-half or coconut milk for a lighter or dairy-free version.
• Can I make this ahead of time? Yes, it reheats well and the flavors develop even more overnight.

What To Serve With Potato Cauliflower Soup

This soup is rich and velvety, great with simple sides like:

• Toasted sourdough or crusty bread
• A crisp green salad
• Grilled cheese sandwiches
• Roasted Brussels sprouts
• A side of sautéed greens

How To Store Potato Cauliflower Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely, then freeze in sealed containers for up to 3 months. Thaw and reheat slowly on the stove.

Potato Cauliflower Soup Nutrition Facts

• Calories: 344 kcal
• Carbohydrates: 27g
• Protein: 7g
• Fat: 25g
• Saturated Fat: 15g
• Trans Fat: 0.4g
• Cholesterol: 74mg
• Sodium: 1425mg
• Potassium: 791mg
• Fiber: 4g
• Sugar: 5g
• Calcium: 79mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use an immersion blender directly in the slow cooker?
Yes, but be cautious of splashes and only do it if the slow cooker bowl allows for blending.

Can I make this soup dairy-free?
Yes, use plant-based cream and butter alternatives.

Why is my soup too thick?
Add more broth or a splash of milk to thin it to your liking.

How to add protein to this soup?
Stir in cooked chicken or white beans after blending for added protein.

Can I add cheese?
Absolutely! Stir in shredded cheddar or parmesan for a cheesy finish.

Try More Recipes:

• Crock Pot Portuguese Bean Soup
• Crock Pot Pizza Soup
• Crock Pot Pioneer Woman Potato Soup

Crock Pot Potato Cauliflower Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

30

minutes

Calories

344

kcal

A creamy, comforting slow cooker soup made with potatoes, cauliflower, and a touch of cream.

Ingredients

• 1 C yellow onion, chopped
  

• 3 cloves garlic, minced
  

• Dash cayenne pepper
  

• 1 tsp ground black pepper
  

• 1 1/2 tsp salt
  

• 4 C russet potatoes, peeled and cubed
  

• 1 1/2 tsp salt
  

• 5 C cauliflower
  

• 5 C chicken broth
  

• 1 C heavy cream
  

• 5 Tbsp butter

Directions

• Add onion, garlic, seasonings, potatoes, 4 cups cauliflower, and broth to slow cooker.
  
• Cook on high for 4 hours or low for 6-8 hours.
  
• Blend soup until smooth, then stir in cream and cook for 15-30 more minutes.
  
• Melt butter and brown remaining cauliflower.
  
• Serve soup with browned cauliflower and a drizzle of browned butter.