Ingredients
- 2 pounds potatoes, chopped (russet, peeled)
- 1 pound cauliflower (florets, chopped, 1 head of cauliflower)
- 1 onion, chopped
- 3/4 cup celery, chopped
- 6 cloves garlic, minced
- 2 scallions, sliced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth (fat free)
- 1 cup fat-free half and half
- 1/2 cup fat-free sour cream
- 209.23 grams bacon (center cut bacon, cooked and crumbled, 8 slices)
- 4 ounces low-fat cheddar cheese (shredded, 50% reduced fat sharp cheddar cheese)
How to Make
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Step 1: Get out a slow cooker. Put in potatoes, onion, cauliflower, celery, garlic, half of the scallions, paprika, thyme, salt, and the pepper. Mix it together, then add the 4 cups of broth.
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Step 2: Cook on low setting for 4 hours or on high setting for six hours.
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Step 3: When done cooking, use a stick blender to blend the ingredients until they are smooth. You can blend them while they are still in the crock pot. If you don't have a stick blender, then pour everything into a blender and mix together before putting it all back into the slow cooker.
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Step 4: Put in the half and half and the sour cream. Stir.
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Step 5: Serve in bowls and place shredded cheese, crumbled bacon, and some scallions on top, if desired.
We hope you enjoy this recipe!
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