Creamy Crock Pot Cauliflower Potato Soup Recipe

3.72 from 46 votes

This creamy cauliflower potato soup recipe proves that it's possible to create a rich tasting potato soup thats's low in calories, fat and points.

Prep Time20

Cook Time6

Total Time6 20

Course: Soup

Cuisine: American

Keyword: creamy cauliflower soup, crock pot potato soup, low fat cauliflower soup

Servings:

2 heads of cauliflower (about 1-1/4 pounds each), trimmed and cut into 1-inch pieces (substitute 2 pounds frozen cauliflower if you prefer)
2 medium potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
4 garlic cloves, peeled
3 cups chicken or vegetable broth
4 cups water
Salt and freshly ground pepper
Freshly grated Parmesan cheese for serving (optional)

Ideal slow cooker size: 6-Quart.
Put the cauliflower, potatoes, oil, garlic, broth, water and salt and pepper, to taste, in the slow cooker.
Cover and cook on LOW for 5 to 6 hours, or until the vegetables are very soft.
Let the soup cool slightly and then pour into a blender and puree until smooth. (Be careful, if it's still hot.) Taste the soup and add salt and/or pepper as needed.
Reheat gently if needed.
Serve hot, sprinkled with cheese, if desired.

Serving size: 1 cup

WW Points: 1

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2 PointsPlus (Old plan)

Cooking Tips:

Using more cauliflower than potatoes lightens the soup while still giving it that satisfying creamy feel.
An immersion blender makes quick work of pureeing the soup, but a countertop blender will also do the job. Just blend in small batches and be careful with the hot liquid.
Low-sodium broth works best so you can control the seasoning. If you want a richer flavor, swap part of the broth for chicken bone broth.
This soup is naturally creamy without cream or milk. If you want a little extra richness, stir in a splash of unsweetened almond milk, oat milk, or light evaporated milk.
Try adding a bay leaf, thyme, or Italian seasoning during cooking, then remove before blending. A pinch of smoked paprika or nutmeg also complements the cauliflower.
Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for 2–3 months. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.