Categories: Slow Cooker

Ingredients

• 1 3/4 lbs. Yukon Gold potatoes, peeled and cut into 1-in. cubes
• 1 medium head cauliflower, cut into 1-inch pieces
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 large bay leaf
• 3 tsp dried celery flakes
• 1 1/2 tsp salt
• 1 1/2 tsp adobo seasoning
• 3/4 tsp ground mustard
• 1/4 tsp cayenne pepper
• 6 cups water
• 3/4 cup dry milk powder
• Optional toppings: shredded cheddar, sliced green onions and croutons

Directions

1. Place the first 10 ingredients in a slow cooker. Add water; sprinkle milk powder over the top.

2. Cook, covered, on LOW until the cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Serve with optional toppings as desired.

Email to a friend | Print this recipe | Back