Follow these steps for perfect results
Russet Potatoes
Peeled And Chopped
Red Potatoes
Peeled And Chopped
Cauliflower
Stem Removed And Roughly Separated
Garlic
Chopped
Green Onions
Chopped
Shallot
Chopped
Jalapeno
Chopped
Celery
Chopped
Knorr Chicken Poultry Seasoning
Chicken Stock
Water
Fat-free Half-and-half
Salt
Pepper
Cooked Bacon
Crumbled
Green Onions
Chopped
Cheddar Cheese
Shredded
Peel and chop russet and red potatoes.
Remove stem and roughly separate cauliflower.
Chop garlic, green onions, shallot, jalapeno, and celery.
Place all soup ingredients (potatoes, cauliflower, garlic, green onions, shallot, jalapeno, celery, Knorr chicken poultry seasoning, chicken stock, water, half-and-half, salt, and pepper) in a crockpot.
Cook on low for approximately 8 hours.
Use an immersion blender to blend the soup until completely smooth. If you don't have an immersion blender, transfer the soup to a regular blender.
Adjust seasonings to taste.
Serve the soup topped with crumbled bacon, chopped green onions, and shredded cheddar cheese.
Expert advice for the best results
For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
For a richer flavor, use smoked paprika instead of regular paprika.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with crumbled bacon, green onions, and shredded cheese.
Serve with a side of crusty bread.
Top with sour cream or Greek yogurt.
Oaky Chardonnay complements the creamy texture.
A crisp Pale Ale cuts through the richness.
Discover the story behind this recipe
Comfort food staple
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