Ingredients

The following ingredients have 6 Servings
  • 2.5 pounds cauliflower florets (1 large cauliflower head)
  • 2 large Russet potatoes (peeled and chopped)
  • 2 tablespoons butter
  • 1 yellow onion (diced)
  • 6 cloves garlic (minced)
  • 4 cups chicken broth (or veggie broth for vegetarian)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 8 oz cream cheese (softened and cut into small cubes)
  • 1 cup heavy cream
  • 8 oz sharp cheddar (grated)
  • 8 oz fontina cheese (grated)
  • Chopped dill
  • Chopped parsley
  • Chopped green onions
  • Shredded cheese
  • Sour cream
  • Bacon crumbles

Instruction

  • Chop the cauliflower into smaller pieces and set aside.
  • Add the cauliflower, potatoes, onion, garlic, and butter to the slow cooker. Add the broth and seasonings: salt, pepper, paprika, dried parsley, dried oregano, stir well.
  • Add cream cheese cubes on top.
  • Deglaze the pot with the beer if using, scrape the bottom using a wooden spoon.
  • Close and cook on LOW for 6 hours or on High for 3 hours.
  • 30 minutes before cooking time is done, use an immersion blender to blend the soup until smooth, leaving just a few chunks. Add the cream, and shredded cheeses. If the soup is too thick add more cream or broth.
  • Taste and adjust for salt and pepper. Let the soup cook for 30 more minutes, for the cheese to fully melt.
  • Serve garnished with your favorite toppings. Enjoy!