Hello all! Sorry I’ve been MIA lately. The wedding is 6 days away to needless to say I haven’t been home too much to cook! I’m hoping after the wedding I’ll have more time, I have TONS of recipes I want to try. AND it’s officially Fall!!! So that means it’s time to start making yummy soups.
I thought I would make a coup for Kev and I to have for the week with our crazy schedule coming up. I wasn’t so sure about it while it was cooking but it turned out great, and it’s in the crockpot which makes it super easy to make.
Crockpot Potato Cauliflower Soup
Ingredients
- 1 medium head cauliflower, cut
- 4 potatoes washed and diced
- 32 oz chicken or vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, diced
- Salt and pepper to taste
- 1 cup frozen peas (for later)
- 1/2 cup milk or cream (for later)
- shredded cheese (for later)
Directions
Place all ingredients (except for the peas, milk and cheese) in crockpot. Cook on low for 6 hours, stir occasionally. I added a little more salt than usual as i think it brings out the flavor in the cauliflower. I also added more pepper because I LOVE pepper!
After 6 hours, use an immersion blender to blend your soup mixture. It should come out as a thick soup. I added a little bit more chick en broth to thin it out a little more to my preferences. Then, add the milk/cream and the peas and stir to combine. Cook on low for 30 more minutes to cook the peas.
When done, serve with shredded cheese on top! I’ve seen pictures that add crumbled bacon and green onions as well, but I didn’t have any of those.
This recipe was really yummy, and a nice comfort food for chilly Fall nights.
Enjoy!
Kate Eats Kale 