Description
A rich, low-carb soup made with cauliflower and cream cheese, offering the velvety texture of classic potato soup. Perfect for keto or gluten-free diets, it’s simple to prepare and hearty for crowds.
Ingredients
3 lbs cauliflower florets (cut into 1-inch pieces)
1 medium white onion (finely diced)
1 large carrot (peeled and finely diced, optional for strict keto)
2 large celery sticks (finely diced)
3 garlic cloves (freshly minced)
4 cups chicken or vegetable broth (low-sodium)
Kosher salt and pepper (to taste)
1/4 cup gluten-free flour (for thickening)
2 cups milk (full-fat or unsweetened almond milk)
8 ounces cream cheese (softened to room temperature)
1 cup shredded Colby Jack cheese (freshly grated)
Instructions
Dice onion, carrot, celery, and garlic; cut cauliflower into 1-inch florets
Place all ingredients in the crockpot (except flour, milk, and Colby Jack)
Cook on low for 6 hours
After cooking, transfer to a blender or use an immersion blender to puree until smooth
Return pureed mixture to crockpot; stir in remaining ingredients (flour, milk, Colby Jack) and blend until fully incorporated
Adjust salt and pepper to taste
Notes
Carrot is optional for strict keto adherence
For lower carb thickening, omit flour and use 1 tsp xanthan gum instead
Serve with additional cheese or fresh herbs for garnish
Store leftovers in an airtight container in the refrigerator for up to 4 days
- Prep Time: 20
- Cook Time: 360
- Category: Main dish
- Method: Slow Cooking
- Cuisine: American