Ingredients4 h 10 m servings 307
- Combine cauliflower, Cheddar cheese, onion, mustard, bay leaves, salt, and pepper in a slow cooker. Pour in hot chicken broth.
- Cook on High until flavors are well combined, about 4 hours. Remove bay leaves. Pour mixture into a blender. Cover and hold lid down with a potholder; blend until smooth.
- Cook's Note:
- Cook on Low for 8 hours if preferred.
Per Serving: 307 calories; 17.8 19.3 19.2 62 2254 Full nutrition
ReviewsRead all reviews 3
Made as directed, but added the cheese shortly before serving.
10.17.17 I didn’t have any English mustard, so I used Dijon. The bay leaves brought very good flavor to this soup, and the texture was spot on creamy. Cauliflower is not a bold-flavor veggie,...