Ingredients

The following ingredients have 4 Servings
  • 1 cup diced white or yellow onion
  • 2 garlic clove, minced
  • 1 tsp canola oil
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • 6 cups chicken broth (or 6 cups vegetable broth)
  • 1 head cauliflower
  • 16 oz (1 pound) yellow potatoes
  • ½ tsp salt
  • ½ cup half and half (or heavy cream)
  • Salt and pepper, to taste
  • ¼ cup diced Green onion (optional)
  • ½ grated cheddar (optional)
  • ½ cup bacon bits (optional)

Instruction

  • Combine onion, garlic, oil, nutmeg and cayenne pepper in a microwave safe bowl.  Microwave for 5 minutes, stirring every 90 seconds or so. Transfer the mixture to the slow cooker.
  • Add the broth to the slow cooker.
  • Cut the cauliflower into florets.  Add to the slow cooker.
  • Peel the potatoes and cut into cubes.  Add into the slow cooker.  Add in ½ tsp salt.
  • Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 6-8 hours.
  • Remove the lid and add contents of slow cooker to a large blender (you may have to work in batches). Blend until smooth and creamy.  Add soup back into the slow cooker.
  • Add in half and half.  Salt and pepper the soup to taste.
  • Pour soup into individual bowls and top each with green onions, cheddar and bacon.