Slow Cooker Sunday ~ Skinny Loaded Baked Potato Soup

I love soup.  The weather doesn’t seem to deter my devotion and I would have soup at least 4-5 times per week but the rotation of pumpkin, purple carrot and minestrone is getting a little monotonous.

My love affair with potatoes ended some time ago and I can take them or leave them (unless they are hot chips of course!).   So when I saw a recipe from Mama Pea for a baked potato soup that had little to do with potato, I was intrigued.   Some minor modifications for a slow cooker friendly meal and voila one of the BEST soups I’ve ever tasted. Remember how I told you that one thing I would never hear at my house was, “Yes honey, I’d be happy with just soup for dinner.”?   Well, this dish has changed that mentality!   The chief culinary tester at our house is still raving.

Go on, this is the loaded baked potato without the guilt :)

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Slow Cooker Loaded Baked Potato Soup ~ (serves 6)
Recipe adapted from Peas and Thank You

1 small onion chopped
500 grams frozen or fresh cauliflower florets
300 grams of potatoes diced or shredded in the food processor
4 cups soup stock of your choice
½ tsp salt
1 cup milk or light cream
1 cup shredded cheese
Garnishes to suit including cheese, chives, bacon, sour cream etc

Combine the cauliflower, potatoes, onion, salt and stock in the slow cooker.

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Cover and cook on high for 4 hours or low for 6 hours.

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Use an emersion blender to combine all ingredients.

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Stir in the milk or cream and cheese and turn to low until cheese is completely melted.

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Serve with your choice of topping and crusty gluten free bread roll.

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This was so good and will definitely make a repeat performance in the recipe rotation. Oh, and to quote Seinfeld, “No soup for you!”. That’s because I was fast enough to put the last bowl in a plastic container so I can have it for lunch tomorrow …….without the swine of course :)

Slow Cooker Skinny Loaded Baked Potato Soup
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Recipe type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Slow Cooker Loaded Baked Potato Soup ~ (serves 6)
  • Recipe adapted from Peas and Thank You
  • 1 small onion chopped
  • 500 grams frozen or fresh cauliflower florets
  • 300 grams of potatoes diced or shredded in the food processor
  • 4 cups soup stock of your choice
  • ½ tsp salt
  • 1 cup milk or light cream
  • 1 cup shredded cheese
  • Garnishes to suit including cheese, chives, bacon, sour cream etc
Instructions
  1. Combine the cauliflower, potatoes, onion, salt and stock in the slow cooker.
  2. Cover and cook on high for 4 hours or low for 6 hours.
  3. Use an emersion blender to combine all ingredients.
  4. Stir in the milk or cream and cheese and turn to low until cheese is completely melted.
  5. Serve with your choice of garnish and crusty gluten free bread roll.

 

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