Crock Pot Loaded Cauliflower Soup

• Produce

  • 3 cups Cauliflower
  • 2 cloves Garlic
  • 8 oz Mushrooms

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt & pepper

• Dairy

  • 1/2 cup Butter
  • 2 cups Cheddar cheese plus
  • 1/2 cup Heavy cream

• Other

  • Garnish- Sargento Fine Cut Shredded Cheddar Cheese, bacon crumbles, green onion

Found on recipesthatcrock.com

Description

Ingredients

• ½ cup butter
• 2 leeks, sliced and rinsed well.
• 2 cloves garlic, minced
• 8 oz mushrooms (I used crimini mushrooms for added flavor)
• 2-4 Tbsp all-purpose flour
• 4 cups chicken broth, divided
• 3 cups chopped cauliflower
• 2 cups shredded cheddar cheese plus extra for serving
• ½ cup heavy cream
• Salt & pepper to taste
• Garnish- Sargento Fine Cut Shredded Cheddar Cheese, bacon crumbles, green onion

Directions

• In a skillet melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat.
• Stir in mushroom and cook for 2-3 minutes.
• Stir in flour and cook for 1 minute.
• Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
• Stir in remaining broth.
• Cover and cook until cauliflower is tender (4-6 hours on low or 3-4 hours on high)
• Stir in cheddar cheese gradually until melted
• Stir in cream and let sit until heated (5 minutes)
• Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions

Nutrition