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Slow Cooker Creamy Cauliflower Soup Exps Sdam18 204444 B11 28 2b 5

Slow-Cooker Creamy Cauliflower Soup

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: 14 servings (3-1/2 quarts).
I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan

Ingredients

  • 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 large bay leaf
  • 3 teaspoons dried celery flakes
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons adobo seasoning
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 6 cups water
  • 3/4 cup nonfat dry milk powder
  • Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Directions

  • 1. Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
  • 2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

Nutrition Facts

1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1/2 starch.

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