Slow Cooker Cauliflower Soup (Cheesy + Creamy)

Slow Cooker Cauliflower Soup topped with bacon, cheese and chives is the perfect comfort-food, and it’s keto-friendly.  Just add all the ingredients to your crockpot and go! 

Cauliflower is a perfect, low-carb swap in recipes! Mashed Cauliflower, Cauliflower Fried Rice, and Cauliflower Buffalo Wings are just a few favorites in our house. But my favorite cauliflower dish of all time may be this easy cauliflower soup

And though my instant pot has been getting more and more attention lately, I’m making this cauliflower and leek soup in the slow cooker


I love the fact that you can just dump everything into the crockpot in the morning, and then have dinner waiting for you in the evening. It’s especially useful if you work during the day, or if you’re out and about with the kids, or if you have a potluck to attend.

This is one of those magical slow cooker recipes where there’s no browning or extra steps required. You just throw everything into the pot and let it cook away. You can even add everything to the slow cooker insert the night before, stick it in the fridge, and put it in the crockpot the next morning. That makes things extra easy!

Then, when you get home, just use an immersion blender to blend it to that amazing, creamy consistency, and stir in some heavy cream and cheddar cheese. 

I love using sharp cheddar cheese in this recipe. And Cabot makes one of my favorites! They have so many varieties to choose from, but I’m using their New York Extra Sharp Cheddar Cheese in this recipe. However, if you’d like a spicy soup, try swapping it out for their pepper jack. For a pop of color, I topped the bowls with some shredded Cabot Medium Cheddar Cheese

Ingredients in slow cooker cauliflower cheese soup

  • Cauliflower
  • Leeks
  • Celery
  • Garlic
  • Chicken Broth
  • Cheddar Cheese
  • Heavy Cream
  • Salt and Pepper 

Is cauliflower soup keto? 

  • Yes! This soup is keto-friendly. 
Finished cauliflower soup in crockpot with toppings.

What do you top cauliflower soup with?

  • Bacon
  • Cheddar Cheese
  • Sour cream or Greek Yogurt
  • Chives or Green Onions
  • Hot Sauce
  • Pesto
  • Toasted Pine Nuts

Cauliflower soup variations:

With Ham

  • Cauliflower Ham Soup: Add 2 cups cooked, cubed ham. 

With Potatoes

  • Cauliflower Potato Soup: Add 4 medium russet potatoes, peeled and cut into same size pieces as cauliflower. You may need to add additional milk. 

With Broccoli

  • Cauliflower and Broccoli Soup: Add 3 cups chopped broccoli, cut into same size pieces as cauliflower.  


  • Curry Cauliflower Soup: Add 1 Tbsp. curry powder before cooking. 


  • Spicy Cauliflower Soup: Add 2 chipotle peppers, or swap out the cheddar cheese for pepper jack. 
Three bowls of creamy cauliflower soup topped with cheese.

Three bowls of keto cauliflower soup. How long will it keep in the fridge? 

  • It will keep for up to five days stored tightly sealed in the refrigerator. 

Can I freeze cauliflower soup? 

  • Yes! Store tightly sealed for up to three months. 

Side view of bowl of cauliflower cheese soup topped with bacon, cheese and sour cream.

Hands holding bowl of cauliflower soup

Did you Make This Slow Cooker Cauliflower Soup?

If you loved this crockpot cauliflower soup recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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More slow cooker recipes:

More soup recipes

Side view of bowl of cauliflower cheese soup topped with bacon, cheese and sour cream.

Slow Cooker Cauliflower Soup Recipe

Slow Cooker Cauliflower Soup topped with bacon, cheese and chives is the perfect comfort-food, and it’s keto-friendly!  Just add all the ingredients to your crockpot and go! 
3.63 from 8 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 people


  • 1 head cauliflower (rough chopped)
  • 1 cup leeks (washed and sliced(white parts only))
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 4 cups chicken broth
  • 1/2 teaspoon black pepper

To Finish:

  • 2 cups shredded Cabot sharp cheddar cheese
  • cups heavy cream
  • Kosher salt and freshly ground black pepper (to taste)

To Garnish:

  • Cooked and crumbed bacon
  • Chives
  • Shredded cheddar cheese
  • Sour Cream


  • Add cauliflower, leeks, celery, garlic, chicken broth and pepper to a slow cooker.
  • Cover and cook on LOW for 6-8 hours.
  • Puree with an immersion blender, or transfer to a blender and pulse until smooth.
  • Add cheese and heavy cream, and stir until melted. Season with salt and pepper, to taste.
  • Serve with desired toppings.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!



Calories: 289kcal | Carbohydrates: 10g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 860mg | Potassium: 536mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1073IU | Vitamin C: 60mg | Calcium: 336mg | Iron: 1mg

I teamed up with Cabot to bring you this post. As always, all opinions are my own.  

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