INGREDIENTS:
• 4 cups broth – bone, veggie or chicken
• 1 cup milk – skim, almond or 1/2%
• 1 head cauliflower, cut into bite-sized florets
• 2 large baking potatoes – peeled and cubed
• 1/2 onion, chopped
• 1 tsp minced garlic
• 3 tsp pink Himalayan sea salt (or sea salt)
• 1 tsp ground pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbs fresh, minced chives
• 1/2 cup cheddar cheese (optional)
• bacon bits to taste (optional)
DIRECTIONS:
In large crockpot, pour in all ingredients except cheese and toppings. Cook high for 3 hours or 5-6 hours on low. Test potatoes and cauliflower to be sure they are tender. Add 1/2 cup cheese. Using an immersion blender, blend until desired texture is achieved (we left a few chunky bits for texture). Serve in bowls and add desired toppings. We love plain greek yogurt, cheddar cheese and bacon bits. Our vegetarian daughter added extra chives, tons of cheese and sour cream. Note from Lisa: Please remember that cauliflower has kind of a weird smell. If you are trying to dupe your family into thinking this is made with ONLY potatoes (I applaud your sneakiness!) I recommend topping the soup before you give it to them. This way the veggie smell will be disguised and you will be a dinner HERO! 🙂
*This is a BASE, meant to be enjoyed with your favorite toppings. This is totally adaptable to each and every taste!
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