Are you ready to indulge in a warm, creamy bowl of comfort that will make your taste buds dance? Our Cauliflower Bacon Cheese Soup made in a Crock Pot is not just another soup; it's a rich, velvety delight that combines the earthy flavors of cauliflower with the savory crunch of bacon and the gooey goodness of cheddar cheese. Perfect for chilly evenings or cozy gatherings, this recipe is a game-changer that will have your family begging for seconds. With just 15 minutes of prep time, you can set it and forget it while it simmers to perfection. Dive into this mouthwatering experience and discover how easy it is to create a soul-satisfying meal that will leave everyone asking for the secret ingredient!
Ingredients
- 1 head cauliflower, chopped
- 1 cup bacon, cooked and crumbled
- 1 onion, chopped
- 4 cups chicken broth
- 2 cups cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the head of cauliflower into small, bite-sized florets. Dice the onion finely and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In the Crock Pot, add the chopped cauliflower, crumbled bacon, and diced onion. Stir to combine the ingredients evenly.
- Pour the chicken broth over the mixture in the Crock Pot. Make sure the broth covers the vegetables completely.
- Season the mixture with salt and pepper to taste. Be cautious with the salt, as the bacon and chicken broth may already contain sodium.
- Cover the Crock Pot with its lid and set it to cook on low for 4 hours. This allows the cauliflower and onion to become tender and flavorful.
- After 4 hours, check the tenderness of the cauliflower. If it is soft, proceed to the next step. If not, allow it to cook for an additional 30 minutes.
- Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and incorporated into the soup.
- Adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.
- Once the soup is ready, serve it hot in bowls. You can garnish with additional crumbled bacon, shredded cheese, or fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop your cauliflower and onion the night before and store them in the fridge. This way, you can quickly toss everything into the Crock Pot in the morning.
- Crispy Bacon: For the best flavor, use thick-cut bacon and ensure it’s cooked until crispy. This will add a delightful crunch to your creamy soup.
- Season Wisely: Remember to taste as you go! Since bacon and chicken broth can be salty, start with a little salt and pepper, then adjust to your preference after blending.
- Blend to Your Liking: If you enjoy a chunkier texture, only blend half of the soup. This will give you a nice balance of smooth and hearty bits.
- Add More Creaminess: For an even richer soup, consider adding an extra splash of heavy cream or a dollop of sour cream when serving.
- Garnish for Flair: Don’t forget to garnish your soup with additional crumbled bacon, a sprinkle of shredded cheese, or some fresh herbs like chives or parsley for a pop of color and flavor.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup thickens too much.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 10g
Protein: 22g
Fat: 30g
Saturated Fat: 16g
Cholesterol: 85mg
