Ingredients
1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces1 small onion, chopped3 garlic cloves, minced1 large bay leaf3 teaspoons dried celery flakes1-1/2 teaspoons salt1-1/2 teaspoons adobo seasoning3/4 teaspoon ground mustard1/4 teaspoon cayenne pepper6 cups water3/4 cup nonfat dry milk powderOptional toppings: Shredded cheddar cheese, sliced green onions and croutons
Preparation
Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
