Slow-Cooker Creamy Cauliflower Soup

• 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
• 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 large bay leaf
• 3 teaspoons dried celery flakes
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons adobo seasoning
• 3/4 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 6 cups water
• 3/4 cup nonfat dry milk powder

1. Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
2. 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.

potatoes, head cauliflower, onion, garlic, bay leaf, celery flakes, salt, ground mustard, cayenne pepper, water, nonfat dry milk powder

Taken from www.tasteofhome.com/recipes/slow-cooker-creamy-cauliflower-soup/ (may not work)