Cauliflower Potato Soup Recipe

This was delicious! I didn't realize it was for the crock pot until way too late, so i cooked it all on the stove in about half and hour. I tossed three cloves of garlic in with the carrots, potatoes, and cauliflower, then drained most of the water after cooking, and mashed the whole thing with a potato masher. Worked like a charm! I added the cooking liquid back in (I needed about 1.5 cups), added a cup of frozen corn, tossed in about a teaspoon of curry powder (mm mm mmm), and let it cook for about 20 minutes over medium/low heat before adding the cream cheese. It was delicious! My husband couldn't eat it fast enough!

5 stars with some changes... I don't use canned soups, so I substituted a cup of cream, but half and half or crema would work, too. I made this all on the stove top. I used 1/2 an onion, diced and 2 cloves of garlic, diced, Sauteed in some butter and oil (your choice) until softened. Added diced carrots and potatoes, salt and pepper, dash of thyme and sauteed until vegetables were softened. Added milk and stock to cover and simmered until vegetables were tender. Added 3 cups frozen, riced cauliflower and continued simmering until thawed and tender. Added cream, cream cheese, bacon bits (reserved some for serving), additional liquid as needed and simmered until smooth. Added cheese off heat, stirred until melted. Stirred in parsley, adjusted seasonings, served topped with additional cheeses and bacon.Everyone loved it! SO wanted shredded chicken added next time!

Excellent!! I used three cans of low sodium chicken broth instead of the water and bouillon. I didn't have bacon, but had just baked up a giant batch of breakfast sausages, so diced up one of them into the soup. I used fresh onion and sautéed about 3 tbsp of it in about a tbsp of unsalted butter. And (oops!) I misread the recipe and used the entire block of cream cheese. I didn't move it into a crockpot. I just simmered it for awhile before adding a couple good shakes of dried parsley and using the immersion blender on all of it. I served it with optional grated cheddar cheese. My husband couldn't get enough of it. Neither could I! This is a keeper.

I put a huge cauliflower head in stems and all, six small Yukon potatoes, 3 bays leaves, a sweet onion chopped cooked in EVOO, Old Bay Seasoning, Mace, Garlic Powder, bouillon, mustard powder, then blended with hand blender. Added a pound of shredded cheddar, and after that mixed a pint of heavy cream. Didn't have bacon. So, used mushrooms cooked in EVOO and garlic salt topped with Balsamic vinegar then reduced in a little skillet, to make the garnish. Salt & Ground Pink Pepper to taste.

Definitely a keeper! I needed my 6 quart crockpot because I used a large head of cauliflower. I added 3 cloves of garlic and used 3 tsp. dried onion flakes not 2 tsp. I kept the extra broth and added more as the time progressed. After 30 minutes in the crockpot, I removed 7 cups of veggies and used my immersion blender. Next time, I will use the blender on less veggies. Each person added the bacon and cheese to their own bowl at the end. LOVED IT!

This was delicious- I followed another reviewer’s suggestion - after steaming the cauliflower, I sautéed the carrots and potatoes in onion, butter and garlic...then I added the steamed cauliflower, followed the simmering directions and then took about half out and put it in the blender before putting everything in the crockpot- I would add the bacon at the end as a topping versus putting it in the crockpot- I also added some crushed red pepper and mushroom - wonderful - oh - the parsley needs to cook down some, add it earlier rather than later or it’ll be crunchy.

LOVED IT! Hearty, creamy and some texture! Used the veg, added 2 minced cloves garlic, substituted 1/3 pkg onion soup mix and 1 tbsp. dehydrated onion and 1 box low sodium chicken broth. Used 2 strips maple bacon crisped and chopped. In crock put milk, cream of mushroom soup, bacon, and 4 cubes of laughing cow, 1/2 the simmered veg, and then pureed the remaining veg in the broth and added. Added parsley near the end, and shredded cheese and a green onion on the top to serve.

I made this pretty much sticking to the recipe. The only thing I did different was omitted the bacon bits. I instead cooked up some black pepped bacon and topped the soup with that and the cheddar. This prevents soggy bacon. I also made this stove-top, one pot clean-up. At the end of the cooking time I used the immersion blender. This was a wonderfully smooth and delicious soup. This will be in my regular soup rotation.

Like many, I never used the slow cooker, I kept the same pot and yes, cooked way faster. I also added garlic to the cauliflower, carrots, etc. in the beginning when I was boiling everything... I did remove the vegetables after they had boiled, putting them into my food processor to puree them nice and smooth. You can see my photo submitted, it's in an off white bowl with spoon showing and checkered place mat, anyway.. I did replace the cream cheese with a 5oz container of cottage cheese to increase nutritional value and never once missed the cream cheese, I will say though, that I pureed the cottage cheese with the vegetables in the food processor so it was "snuck in,".. pureeing the vegetables is also a great way to hide vegetables in general. Also used fat free milk..I Otherwise I followed the recipe except I kept the cheddar cheese and parsley separate, letting the person eating the soup determine how much topping they wanted to add.. I did add salt and pepper to taste at the end. Amazing soup, will make it again!

I did this totally on the stove top - it was so quick. I followed the advice of others and added some garlic and after I fried the bacon (didn't have bacon bits) and removed, I stirred in some flour and cooked it for a few minutes, then added the milk before adding it to the cooked veggie mix. This eliminated the need for the canned soup, which I never buy. Thank you for sharing.

Made this tonight. Used 6 slices chopped bacon, 1 cup chopped celery, 1 cup of carrots, one white onion, chopped two potatoes, 1 pkg, riced cauliflower., cream of celery soup, , 1 tsp garlic salt, 5 cups of chicken broth, added 1/2 can of half and half at the end. I did not use the crock pot. Cooked on the stovetop. Ready in 45 min. Good recipe.

The texture was just perfect.

This soup was delicious! Creamy and good! It made quite a lot. It tasted more like potato than cauliflower.

Yummy creamy soup. I made it on the stove top as I was half way through before I realized the instructions were for a slow cooker. But really, once the cream cheese is melted, it really only needed 15 minutes on low to meld and the flavors to take. I also froze the left-over broth for another soup for another day.

Used cream of potato soup instead of chicken. Cooked and mashed cauliflower in broth with immersion blender (make sure broth covers blender); before adding potatoes and rest of ingredients. Used Garum Marsala spice. Used a leek in place of onion. Very good.

Very good and my picky husband even ate this. I do not like to adjust a recipe but did not have all the ingredients so... I used a sweet potato instead of white, cut back on the cream cheese (as my husband did not want me to use the last of his precious stock :). No bacon in the house and no fresh parsley. Probably more healthy this way anyway. Oh yes I did this on the stove top.Excellent job by AmyL22.

I made this soup tonight for my husband and it came out so good. I followed the recipe with all ingredients, but I actually cooked it in the crock pot on high instead of low setting for about 90 mins and then used the immersion blender a little. Will definitely make this again since it's a keeper!

I added 1.5 teaspoons of garlic salt and used 1tsp onion powder instead of onion flakes and it was perfect.

Incredible. I skipped the canned soup as I didn’t have any and used a cup of milk instead. Threw it all in the blender. Feel like I have Panera soup in my home.

It's still cooking but the kitchen smells fantastic! I can't wait for dinner