2. Soothing Cauliflower Soup
There’s not much I adore more than a chilly day where I can end it with a bowl of hot, homemade soup. This cauliflower soup is reminiscent of potato soup. It has all the hearty flavors and warmth you need.
I look forward to coming home to this, waiting in my crockpot all warm and soothing. I top it with cheese and bacon crumbles and dig in! I don’t even need anything else.
Even better, everyone in the family loves it too. A head of cauliflower is only a little over a dollar, and it is much easier than chopping and dicing potatoes in my opinion. With such a versatile flavor, cauliflower easily passes for potatoes but I feel like it has a better taste in some way not that I can put my finger on it. Either way, you and yours deserve to indulge in this concoction and you’ll quickly see why it’s so amazing.
Ingredients
4 slices bacon, diced
1 head cauliflower, roughly chopped
2 leeks (whites only), thoroughly washed and sliced
1 onion, diced
2 stalks celery, diced
2 cloves garlic, minced
4 cups Progresso chicken broth
1/2 teaspoon dried thyme
1 McCormick bay leaf
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups Kraft shredded cheddar cheese
1/2 cup Borden half and half
2 tablespoons chopped fresh chives
Directions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about five minutes. Transfer to a paper towel-lined plate; set aside.
- Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in Progresso chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
- Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf’; puree with an immersion blender.
- Stir in Kraft cheese and half and half.
- Serve immediately, garnished with additional cheese, bacon and chives, if desired.
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Quick Tip: You’re welcome to substitute onions for the leeks!
Thank you to Damn Delicious for this awesome recipe!
