Cauliflower Soup

This recipe combines my two current kitchen appliance loves: my slow cooker and my immersion blender. Left with the majority of a head of cauliflower after preparing curried cauliflower earlier in the week, it seemed like a good opportunity to make soup. It was a perfect storm of favorite appliance use, trying to eat more vegetables, and cleaning out the refrigerator. 

The recipe originally comes from Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker, but I jazzed it up with some pepper and heavy cream. 


Cauliflower Soup
(for a smaller slow-cooker)


2 medium-sized leeks (white parts only), cleaned thoroughly and thinly sliced
1 medium-sized russet potato, peeled and diced
1 small- to medium-sized head cauliflower, broken into florets
4 cups chicken broth, to cover
2 tablespoons olive oil
Salt and pepper to taste
2 - 3 tablespoons heavy cream (optional, I suppose)



Place leeks, potato, cauliflower, chicken broth, and olive oil in slow cooker. Cook on low 6 hours, or until potato and cauliflower are tender. If your slow cooker is like mine, it will cook faster than this - maybe around 5 1/2 hours.


When the potato and cauliflower are tender, use an immersion blender to puree the soup. (Or use a food processor or blender - but do it in batches, or everything will explode all over you and your kitchen.) Add salt and pepper to taste; stir in cream.