Cauliflower Celery Root Baked Potato Soup

Cauliflower Celery Root Baked Potato Soup
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Baked Potato Soup gets a healthy makeover, boosting the flavor and nutrients with the addition of cauliflower and celery root! The result is creamy goodness sure to please the pickiest of palettes.
Servings
8 bowls
Servings
8 bowls
Cauliflower Celery Root Baked Potato Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Baked Potato Soup gets a healthy makeover, boosting the flavor and nutrients with the addition of cauliflower and celery root! The result is creamy goodness sure to please the pickiest of palettes.
Servings
8 bowls
Servings
8 bowls
Ingredients
  • 1 head cauliflower roughly chopped
  • 1 small celery root peeled and roughly chopped
  • 2 small russet potatoes peeled and roughly chopped
  • 1/2 small onion roughly chopped
  • 2 tablespoons garlic minced
  • 6 cups chicken broth or vegetable broth
  • 1 cup plain Greek yogurt
  • salt & black pepper to taste
Servings: bowls
Units:
Instructions
  1. Place the cauliflower, celery root, potatoes, onion, garlic and chicken stock in a 6 quart slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours, until vegetables are tender.
  2. Using an immersion blender, puree the soup. Alternatively, puree in batches in a food processor or blender.
  3. Stir in the Greek yogurt. Season with salt and pepper to taste.
  4. Serve and offer sliced green onions, cheddar cheese and bacon crumbles as optional toppings.
Recipe Notes

Nutrition Facts
Cauliflower Celery Root Baked Potato Soup
Amount Per Serving
Calories 109 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 606mg 25%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 10g 20%
Vitamin A 0%
Vitamin C 91%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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