Combine cauliflower, potatoes, broth, onion, thyme, garlic powder and cayenne pepper in a 4-qt. slow cooker. Cover and cook on LOW 8 hours or on HIGH 4 hours.
Using an immersion blender, process soup until smooth. Add milk, butter, salt and pepper. Cook, uncovered on HIGH 30 minutes or until heated through.
Ladle into bowls. Top each serving with cheese, parsley and green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 145 (56%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 51mg||16 %|
|Sodium 485.5mg||17 %|
|Potassium 575.4mg||15 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 16.9g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 261
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