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Slow Cooker Potato-Cauliflower Soup

Potatoes and cauliflower come together as a creamy, comforting soup in this easy and affordable recipe. Cannellini beans help make it extra smooth and add protein.

Serves 6
Ready in 495 mins
Prep time 15 mins
Cooking time 480 mins
250 calories per serving


> Cooking spray
> 2 lbs gold potatoes, peeled and cut into 1-inch chunks
> 2 (12 oz) pkgs frozen cauliflower
> 1 (15.5 oz) can cannellini beans
> 2 cloves garlic
> 2 cups low-sodium vegetable broth
> 2 cups water
> 1/2 (6 oz) pkg Nature's Promise® Root Vegetable Chip Medley
> sour cream, to serve (optional)
> Chopped chives, for garnish (optional)


Lightly coat the inside of a 5- or 6-qt slow cooker with the cooking spray. Add the potatoes, cauliflower, beans, garlic, vegetable broth, and water. Season with salt and pepper and stir to combine. Cover and cook on high 3–4 hours or low 7–8 hours, until potatoes are tender.
When ready, use an immersion blender to purée the soup until smooth. Season to taste. To serve, divide soup among bowls and top evenly with chips. Add a dollop of sour cream and sprinkle with chives, if desired.

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