CAULIFLOWER****Slow-Cooker Cauliflower, Potato and Leek Soup

By Unblond1

15/11/18 - Good for both. I chopped 4 slices of microwave bacon and sauteed for a few minutes in a small non-stick pan to crisp up. I topped the soup with a handful of croutons, the bacon and about a tablespoon of pre-shredded parmesan cheese.

Ingredients

• 2 tbsp unsalted butter
• 2 leeks, cleaned and thinly sliced, white and light green
• 1 large onion, thinly sliced
• 1/2 cup diced garlic scapes (because it was on hand - not in calorie count)
• 1 jalapeno, seeded and thinly sliced
• 2 stalks celery, thinly sliced
• 1 tsp kosher salt
• 3 cloves garlic, chopped
• 5 sprigs fresh thyme
• 6 cups low sodium broth, vegetable or chicken
• 1 1/2 lbs. yellow potatoes, peeled and cut into 1-inch dice
• 1 1/2 lbs. cauliflower, separated into florets
• 1 large parmesan rind
• pinch cayenne pepper
• 1 1/2 cups 1% milk
• 1/4 cup heavy cream (I used 1/2 cup cream and no milk for consistency ... each batch would depend, I suppose)
• salt and freshly ground black pepper, to taste
• Crisp bacon, shredded cheese, drizzle of thinned yogurt, drizzle of truffle oil, finely chopped chives or green onions and croutons for topping

Preparation

Step 1

Melt butter in a skillet over medium heat. Add vegetables and salt and saute until soft, about 8 minutes.

Add to slow cooker with thyme, broth, cauliflower and potatoes. Set slow cooker on low for 7 - 8 hours, until vegetables are very tender.

Add milk and cream and stir to combine and puree soup until smooth, either with the hand blender or in the Breville blender.

Serve topped with the garnishes.

8 Servings, before garnishes

Calories 186.4
Total Fat 6.3 g
Saturated Fat 3.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 20.6 mg
Sodium 542.0 mg
Potassium 1,070.3 mg
Total Carbohydrate 27.1 g
Dietary Fiber 5.3 g
Sugars 7.0 g
Protein 7.5 g