Crock Pot Loaded Cauliflower Soup

1/2 cup butter
2 leeks sliced and rinsed well.
2 cloves garlic minced
8 oz mushrooms I used crimini mushrooms for added flavor
2-4 Tbsp all-purpose flour
4 cups chicken broth divided
3 cups chopped cauliflower
2 cups shredded cheddar cheese plus extra for serving
½ cup heavy cream
Salt & pepper to taste
Garnish- Sargento Fine Cut Shredded Cheddar Cheese bacon crumbles, green onion

  1. In a skillet melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat.
  2. Stir in mushroom and cook for 2-3 minutes.
  3. Stir in flour and cook for 1 minute.
  4. Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
  5. Stir in remaining broth.
  6. Cover and cook until cauliflower is tender (4-6 hours on low or 3-4 hours on high)
  7. Stir in cheddar cheese gradually until melted
  8. Stir in cream and let sit until heated (5 minutes)
  9. Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions

Original Recipes visit: Crock Pot Loaded Cauliflower Soup @

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