Lightened up Crock Pot Potato Soup

• 4 cups diced potatoes
• 4 cups cauliflower
• 12 cup onion, chopped
• 2 garlic cloves, minced
• black pepper, to taste
• sea salt, to taste
• 3 tablespoons flour
• 2 tablespoons olive oil or 2 tablespoons butter
• 6 cups vegetable broth, divided
• 1 (8 ounce) package fat free cream cheese
• 8 tablespoons shredded cheese

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

potatoes, cauliflower, onion, garlic, black pepper, salt, flour, olive oil, vegetable broth, cream cheese, shredded cheese

Taken from www.food.com/recipe/lightened-up-crock-pot-potato-soup-460570 (may not work)