8ozmushroomsI used crimini mushrooms for added flavor
2cupsshredded cheddar cheese plus extra for serving
Salt & pepper to taste
Garnish- Shredded Cheddar Cheesebacon crumbles, green onion
In a skillet (or browning slow cooker) melt the butter and then add cauliflower and leeks and cook for 5 min over medium heat.
Stir in mushrooms and garlic and cook for 2-3 minutes.
Transfer to slow cooker and add broth.
Cover and cook until cauliflower is tender (4-6 hours on low or 3-4 hours on high)
Stir in cheddar cheese gradually until melted
Stir in cream and optional xanthan gum, until well blended.
Let sit until heated through (5 minutes)
Season soup with salt and pepper to taste and serve topped with cheese, bacon and green onions
We like to use our 6 quart multicooker to make saute the mushrooms in the same unit that we slow cook in, however you can do that step in a skillet and use a traditional 6 quart.
We used xanthan gum at the end of this recipe to thicken the soup without increasing the carb count. It is an optional ingredient. You can make the soup without it.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.