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Cheesy Cauliflower Bacon Chowder
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups cauliflower florets
  • 8 slices bacon, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 8 ounces cream cheese, cubed
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste

Instructions
 

  • Add the cauliflower florets, diced bacon, chopped onion, minced garlic, and chicken broth to the slow cooker.
  • Cover and cook on low for 6 hours or on high for 3 hours until the cauliflower is soft.
  • Stir in the cream cheese, heavy cream, and cheddar cheese until everything melts and the soup turns smooth.
  • Taste and add salt and pepper as needed before serving.

Notes

Stir the soup well after adding the cheeses to help them melt evenly. If you prefer a thicker texture, mash some of the cauliflower with a spoon before stirring in the dairy. Leftovers reheat gently on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker