Slow-Cooker Creamy Cauliflower Soup

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. 

 

TIME & SERVINGS

YIELDS:14 SERVINGS (3-1/2 quarts)
PREP TIME:20MINUTES
COOK TIME:6HRS

INGREDIENT

1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons
 

INSTRUCTIONS(STEPS)

Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.

Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

Test Kitchen tips
  • For added flavor, a 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
  • Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
  • When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
  • For a touch of indulgence, serve this soup with a small dollop of sour cream.
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