2heads of cauliflower (about 1-¼ pounds each), trimmed and cut into 1-inch pieces (substitute 2 pounds frozen cauliflower if you prefer)
2mediumpotatoes, peeled and cut into 1-inch chunks
4garlic cloves, peeled
3cupschicken or vegetable broth
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 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Creamy Crock Pot Cauliflower Potato Soup Recipe
Amount Per Serving (1 cup)
Calories 97Calories from Fat 22
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/crock-pot-creamy-cauliflower-potato-soup-recipe-weight-watchers-points/