Slow Cooker Loaded Potato and Cauliflower Soup
Ingredients
The soup base
-
2
lbs
russet potatoes, peeled and chopped
-
1
lb
raw cauliflower florets
-
1
medium
onion, chopped
-
¾
cup
chopped celery
-
6
cloves
garlic, minced
-
2
slices
scallions, divided
-
1
teaspoon
paprika
-
½
teaspoon
dried thyme
-
¼
teaspoon
black pepper
-
½
teaspoon
salt
-
4
cups
reduced sodium fat free chicken broth
The creamy ingredients
-
1
cup
fat free half and half
-
½
cup
fat free sour cream
The toppings
-
8
slices
center cut bacon, cooked and crumbled
-
4
oz
50% reduced fat sharp cheddar cheese, shredded
Instructions
- Combine potatoes, cauliflower, onion, celery, garlic, one scallion, paprika, thyme, salt, and pepper in the slow cooker.
- Pour in the chicken broth and stir to mix.
- Cook on high for 4 hours or low for 8 hours until vegetables are tender.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in the half and half and sour cream until well combined.
- Serve topped with shredded cheddar, crumbled bacon, and remaining scallions.
Nutrition Facts (estimated)
Servings
8
Calories
209
Total fat
4g
Total carbohydrates
32g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
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