Ingredients
Scale
- 1 Medium Head Cauliflower
- 1 1/2 lbs. Broccoli
- 2 Leeks - Cleaned and Trimmed
- 5 Cloves Garlic - Minced
- 1 Medium Onion - Chopped
- 32oz. Chicken Stock
- 2 Cups Heavy Cream
- 4 Cups Sharp Cheddar Cheese - Shredded
- 2 Cups Parmesan Cheese - Grated
- 2 Tbs. Butter
- Salt and Pepper - To Taste
Nutrition
1 Serving: Calories: 235 Carbs: 5 net g Fat: 18 g Protein: 13 g
Directions
- Chop onions and saute with garlic in 2 Tbs. butter, salt and pepper over medium heat. Saute until the onions are nice and caramelized.
- Heat slow cooker on high setting. Chop cauliflower, broccoli, and leeks. Add to slow cooker with chicken stock, heavy cream and a little salt and pepper. Add caramelized onions. 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. You can use an immersion blender for this also, but the vegetables were soft enough that I just gave them a quick mash and the soup was the exact texture I was looking for.
- Add cheddar and Parmesan cheese, more salt and pepper (to taste) and allow to cook 1 additional hour.