Crock Pot Creamy Cauliflower Potato Soup

9 380 114
Ingredients Minutes Calories
Prep Cook Servings
20 min 6 h 8
Crock Pot Creamy Cauliflower Potato Soup
Health Highlights


2 medium head Cauliflower (about 1 1/4 lbs. each, trimmed and cut into 1-inch pieces - substitute 2 lbs. frozen cauliflower if you prefer)
2 potato Potato (medium potatoes peeled and cut into 1-inch chunks)
1 tbsp Extra virgin olive oil
4 clove(s) Garlic (peeled)
3 cup Chicken broth (stock) (can use vegetable broth)
4 cup Water
1 pinch Salt (to taste)
1 dash Black pepper (to taste)
8 tbsp Parmesan cheese, grated (optional - 1 tbsp. per serving)


Put the cauliflower, potatoes, oil, 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, it 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.


Ideal Slow Cooker Size: 6-Quart.

* Weight Watchers Friendly

Nutrition Facts

Per Portion

Calories 114
Calories from fat 40
Calories from saturated fat 14.2
Total Fat 4.5 g
Saturated Fat 1.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.0 g
Cholesterol 5.5 mg
Sodium 208 mg
Potassium 641 mg
Total Carbohydrate 12.9 g
Dietary Fiber 3.6 g
Sugars 3.2 g
Protein 7.3 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 3.1

Energy sources


Meal Type(s)

  • Julie Smith Julie Smith (Sept. 5, 2017, 11:59 p.m.)

    This recipe was so-so. My mom loved it, lol, but Tony didn't.