Easy Weekend Crockpot Cooking-Potato Soup

We all know I love a good crockpot recipe. While you COULD make this on the stove, I love being able to put it in and walk away. This soup was inspired by a soup my husband used to love at a restaurant . While I don’t know what was in that soup, I’m SURE it was calorie laden. This version is lighter and even has vegetables in it…shhh, don’t tell the kids!

Here’s what’s inside:

4 cups cauliflower (cut fresh off a head)

1.5 cups of low fat milk (not pictures)

2 large baking potatoes

1/2 cup lite soup cream

1 can chicken broth (low sodium if you want)

For the toppings:

Bacon, cooked and crumbled

Cheddar cheese

Salt and pepper

Start by taking out the crockpot and have it ready to go. It’s easy to just toss things in as you prepare them and you dirty less dishes. Peel the potatoes and cut them into small chunks. This doesn’t have to be perfect as they will cook in the crockpot. Add potatoes to crockpot.

Cut the cauliflower into small florets, making sure to remove hard stems. Add in the chicken broth, sour cream and milk. Now let it cook! I cooked it on high for about five hours.

When it’s done, it looks like this (almost the same as it looked when I started it!)

Next, put it into your blender, or use a hand blender to make it as smooth as you’d like. I like a little bit of substance to the soup so it feels like a hearty stew, but you could make it super smooth if you wanted.

I like to add salt and pepper to taste at the end of the cooking process. However, you could add them into the crockpot mixture if you’d like.

You can’t go wrong wit this next step. Cook a few pieces of bacon (amount is totally up to you) until crispy. Break them up and sprinkle them on the soup. I cooked the bacon in the microwave. Add shredded cheddar cheese and this meal feels amazingly special and delicious! Even kids love this 🙂 I like to use “mug bowls” to eat this….makes the meal a little more fun!