Slow Cooker Cauliflower and Potato Soup
Ingredients
1 C yellow onion, chopped (roughly 1 medium onion)
3 cloves garlic, minced
Dash cayenne pepper
1 tsp ground black pepper
1 1/2 tsp salt
4 C russet potatoes, peeled and cubed
5 C cauliflower
5 C chicken broth*
1 C heavy cream
5 Tbsp butter
Directions
To the bowl of a 5-6 quart slow cooker bowl add chopped onion, minced garlic, seasonings, cubed potatoes, 4 cups cauliflower florets and chicken broth. Cover and allow to cook on high for 4 hours, or low for 6-8 hours.
In last 30 minutes, process soup contents in batches until smooth using a blender, immersion blender or food processor. Continue process until soup is completely smooth. Mix in heavy cream and continue cooking for 15-30 minutes.
Meanwhile, melt butter in a large skillet over medium-high heat. Add cauliflower and continue cooking and tossing until butter and cauliflower florets are browned. Reserve browned butter, set aside cauliflower.
Serve warm soup with prepared cauliflower florets and a drizzle of browned butter.
