Lightened up Crock Pot Potato Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A lighter, vegetarian potato soup that can be made in the crock pot. This is one of my husband's favorite dishes. An immersion blender makes it easy to produce a thick, rich texture. If you don't have an immersion blender, you can put the soup in a regular blender or food processor to puree, but that can get messy.”
10hrs 15mins
3 quarts

Ingredients Nutrition


  1. Put cauliflower in a microwave safe bowl with 1/2 cup water. Microwave 10-15 minutes, or until very soft.
  2. In small saucepan, heat olive oil or butter over medium-high heat. Use a whisk to blend in flour. Mixture will become very thick.
  3. Slowly pour in 1 cup vegetable broth. Continue whisking until smooth. Stir continually 1-2 minutes or until mixture is thick.
  4. Combine flour mixture, potatoes, cauliflower, onion, garlic, and remaining broth in crock pot. Add salt and pepper if desired. Cook on low 10-12 hours, or high 6-8 hours.
  5. Just before serving, cube cream cheese and microwave 1-2 minutes until very soft.
  6. Scoop about 1-2 cups of potato chunks out of the crock pot, and set aside. (More if you like chunkier soup; less if you like smoother.) Make sure and leave all cauliflower chunks in the crock pot.
  7. Add cream cheese to crock pot. Use an immersion blender to thoroughly puree; leave no chunks.
  8. Stir remaining potato chunks back inches Serve. Top each bowl with 1 tbsp shredded cheese.
  9. You can also top with bacon, chives, and sour cream, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a