Thick and hearty! Everything a warm and comforting soup should be!
Prep Time:20 minutes
Cook Time:6 hours
Total Time:6 hours 20 minutes
Yield:Makes 16 Servings 1x
2 tbsp butter
1 medium onion, chopped
5 cloves garlic, minced
sea salt and black pepper, to taste
1 medium head cauliflower, cut into small florets
1 1/2 lbs broccoli, cut into small florets
1 leek, cleaned and trimmed
4 cups chicken stock
2 cups heavy cream
4 cups sharp cheddar cheese, shredded
2 cups Parmesan cheese, grated
Heat a large sauté pan over medium heat. Add the butter, onion, garlic, sea salt and black pepper to the pan. Saute until the onions are nice and caramelized. About 20 minutes.
Heat slow cooker on high setting. Add caramelized onions, cauliflower, broccoli, leek, chicken stock, heavy cream and a little sea salt and black pepper.
Mix all ingredients together. Cover and cook on high for 5-6 hours.
After 5-6 hours the vegetables will be nice and tender. Using a potato masher, mash up the vegetables. Alternately, you can use an immersion blender for this. (I found that the vegetables were soft enough that I just gave them a quick mash and the soup was the exact texture I was looking for.)
Mix in cheddar and Parmesan cheeses, more salt and pepper (if desired) and allow to cook 1 additional hour.
Per Serving – Calories: 235 | Fat: 18g | Protein: 13g | Net Carbs: 5g