(Weight Watchers Friendly Crock Pot Cooking, Day 21)
This slow cooker potato cauliflower soup is easy, healthy and very tasty.
Then again, I don’t think I ever met a potato soup I didn’t like. (It must have something to do with being half Irish.)
This slow cooker potato cauliflower soup is no exception.
You can leave your potato cauliflower soup chunky, if you are like my mom and like chunky soups.
Or you can make it smooth with a potato masher, stick blender or traditional blender.
I pureed about half of the soup in my blender and left the rest chunky, which seemed like a perfect compromise.
Each serving has *6 Points Plus and meets the requirements for Simply Filling.
- 6 medium potatoes, peeled and chopped
- 10 ounces cauliflower (1/2 medium head)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 5 cups chicken or vegetable broth
- 1 tablespoon parsley
- ¼ teaspoon black pepper
- ½ teaspoon salt, optional
- 12 ounces fat free evaporated milk
- Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot. (I used my 4-Quart.)
- Cover and cook on LOW 7 to 9 hours, or until the potatoes are tender.
- Stir in the evaporated milk during the last hour.
- Enjoy as is or if you like your soup creamy you can puree it using a stick blender or potato masher right in the crock pot. Or you can puree all or part of the soup with a traditional blender. Do this carefully in small batches so you don’t burn yourself.
- Taste it and add more salt and pepper if desired.
If you liked this slow cooker potato cauliflower soup, you might also like:
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
I used my Hamilton Beach 3-in-1 Slow Cooker to make this slow cooker potato cauliflower soup. You can check it out on Amazon: