There was a dinner at home attended by a few of our friends. It was my husband and I’s turn to host a simple dinner. Like our usual dinners with friends, it’s similar to a potluck. Everyone brought their own dishes to share. I volunteered to make this soup as an appetizer. I didn’t expect for the entire batch to be gone in minutes. Some of them asked for second servings and I couldn’t blame them. This is a tasty soup that tastes nothing short of amazing. You will not forget about this soup anytime soon.
Check out what our friends from Real House Moms have to say about this recipe:
“I am starting my year off low in carbs and sugars. Naturally I am cooking most of my meals in the slow cooker still. This soup tastes like a cross between broccoli cheese soup and potato soup.”
This is the perfect way to describe this recipe- a crossover between broccoli and potato soup. However, this has its own identifying taste that just blows me away. You will love this, that’s for sure.
Ingredients
- 1 (32-oz.) box Wyler’s chicken broth
- 1 head Green Giant cauliflower cut into chunks, green part discarded
- 1 cup diced leeks
- 2 garlic cloves
- 1/4 tsp. McCormick pepper
- 3 cups Sargento shredded sharp cheese
- 1/2 cup Borden heavy cream
- Morton salt to taste
- 6 slices of Hormel bacon, cooked and crumbled
- chopped chives
- additional Sargento shredded cheese
Instructions
- In a 6-quart slow cooker at the chicken broth, cauliflower, leeks, garlic and pepper.
- Cover and cook on LOW for 6-8 hours.
- Add everything from the slow cooker in to a blender, cover and pulse until smooth. Add this back to the slow cooker. Add the shredded cheese and cream, stir. Now add salt to taste. I add about a 1/4 tsp.
- Serve topped with bacon, cheese and chives.
- Enjoy!
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Quick Tip: Serve with homemade bread.
Thanks again to Real House Moms for this amazing recipe.
