Slow Cooker Potato Cauliflower Soup Recipe
This slow cooker potato cauliflower soup is easy, healthy and delicious. Perfect for warming you inside and out when it's chilly. Always a favorite at our house.
Servings: 6
Ingredients
- 6 medium potatoes, peeled and chopped
- 10 ounces cauliflower (about 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
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 12 ounces fat free evaporated milk
Instructions
- Ideal slow cooker size: 4-Quart.
- Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot.
- 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.
Notes
Serving size: 1-1/4 cups
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
Nutrition
Serving: 1-1/4 cups | Calories: 240kcal | Carbohydrates: 50g | Protein: 10g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 14mg | Sodium: 933mg | Potassium: 1182mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1667IU | Vitamin C: 68mg | Calcium: 75mg | Iron: 2mg