Slow Cooker Cauliflower Gruyere Soup
- Prep Time: 10
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4de 1x
Ingredients
- 1 head of cauliflower, roughly chopped
- 1 russet potato, peeled and roughly chopped
- 1 leek, white part only, thoroughly washed and sliced
- 1 shallot, roughly chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (can sub vegetable broth)
- 1/2 cup half and half
- 1 cup gruyere cheese (or you can use Swiss & gruyere cheese blend)
- Salt and Pepper, to taste
- Chives, drizzle of olive oil, and cracked pepper, for serving
Instructions
- Add cauliflower, potato, leeks, garlic, shallots, broth, salt and pepper into your slow cooker, and give it a stir. Cook on low for 6-7 hours or high for 3-4 hours, or until vegetables are tender. Puree using an immersion blender.
- Stir in half and half and the shredded cheese, and adjust salt and pepper to taste.
- Serve in bowls with a drizzle of olive oil, cracked pepper, and chopped chives.
