Crock Pot Cheesy Cauliflower Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

6 cups chicken stock

4 cups of fresh cauliflower florets

1/2 cup sliced celery

1/4 cup diced onion

1/4 cup sliced carrot

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon ground pepper

16 ounces Monterrey Jack Cheese (shredded)

1 cup heavy whipping cream

1 tablespoon cornstarch

3 tablespoons water

Directions

Pour the chicken stock into the slow cooker. Add the cauliflower florets, sliced celery, diced onion and sliced carrots. You can increase the amount of carrots if you like a chunkier soup.

Slow cook

Season the broth with the minced garlic, salt and ground black pepper. Stir the ingredients with a large wooden spoon. Place the lid on the crock pot and slow cook for 4 hours on high or 6 to 8 hours on low until the cauliflower is tender.

Add

Once the cauliflower is tender add the shredded Monterey jack cheese and the whipping cream to the soup. Mix well, recover and continue to cook until the cheese has melted, about 30 minutes.

Thicken

After the cheese melts mix the cornstarch with the cold water until dissolved. Add it to the crock pot and stir. Recover and cook for another 30 minutes as the soup thickens. Serve once thickened.

Makes 4-6 servings.

Nutrition

• Serving Size: 1 Bowl
• Calories: 535 kcal
• Total Fat: 41 g
• Saturated Fat: 24 g
• Cholesterol: 129 mg
• Sodium: 1182 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 27 g