Chef Joeys Cream Of Cauliflower Soup Crock Pot Recipes

CHEF JOEY'S CREAM OF CAULIFLOWER SOUP (CROCK POT)

Steps:

• Chop up your head of cauliflower in medium chunks. In a large sauce pan combine the cauliflower, cubed potato, broth, margarine and cream of chicken soup.
• Bring to a boil and simmer covered for 20 minutes or until the cauliflower is tender. Using a hand blender process the cauliflower mixture to a smooth puree.
• Transfer to a 5 quart or larger slow cooker.
• Next add the silk creamer, milk, shredded carrot, garlic powder, and two bay leaves.
• Cover and cook on low for 3 1/2 hours.
• Remove the bay leaves.
• Remove the soup once the time is up and puree it again, then return to the slow cooker and add the cheese. Let simmer until the cheese is melted.
• Garnish with paprika.
• Bon Appetit!

SLOW-COOKER CREAMY CAULIFLOWER SOUP

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.

CONTEST-WINNING CHEESY CAULIFLOWER SOUP

Steps:

• Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.