1cupheavy cream,Half & Half will also work, as well as evaporated milk
1tablespoonbutter
½teaspoonsalt,or to taste
Freshly ground black pepper,to taste
1cupshredded cheddar cheese,for garnish
Chopped fresh green onions,for garnish
Chopped fresh parsley,for garnish
Instructions
To the insert of your slow cooker add cauliflower florets, cubed potatoes, onions, broth, garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg; stir to combine.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.
Remove cover; pour soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender.
Return blended soup to the slow cooker and stir in heavy cream, butter, salt, and pepper; stir until well blended. Taste for seasonings and adjust accordingly.
Ladle soup into bowls and top with shredded cheddar cheese, green onions, and parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.