Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter
  • 2 leeks (sliced and rinsed well (see video for tips))
  • 2 cloves garlic (minced)
  • 8 oz mushrooms (I used crimini mushrooms for added flavor)
  • 4 cups chicken broth
  • 3 cups cauliflower (chopped )
  • 2 cups shredded cheddar cheese (plus extra for serving)
  • ½ cup heavy cream
  • Salt & pepper (to taste)
  • 1.5 teaspoon xanthan gum (optional)
  • Garnish- Shredded Cheddar Cheese (bacon crumbles, green onion)

Instruction

  • In a skillet (or browning slow cooker) melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat.
  • Stir in mushrooms and garlic and cook for 2-3 minutes.
  • Transfer to slow cooker and add 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 optional xanthan gum, until well blended.
  • Let sit until heated through (5 minutes)
  • Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions