Slow-Cooker Creamy Cauliflower Soup

Name: Slow-Cooker Creamy Cauliflower Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 14 servings (3-1/2 quarts)
Ingredients: 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes; 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces; 1 small onion, chopped; 3 garlic cloves, minced; 1 large bay leaf; 3 teaspoons dried celery flakes; 1-1/2 teaspoons salt; 1-1/2 teaspoons adobo seasoning; 3/4 teaspoon ground mustard; 1/4 teaspoon cayenne pepper; 6 cups water; 3/4 cup nonfat dry milk powder; Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 24, 2023

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan

Test Kitchen tips

For added flavor, a 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.

Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.

When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.

For a touch of indulgence, serve this soup with a small dollop of sour cream.

TEST KITCHEN APPROVED