Slow Cooker Cauliflower Gruyere (Printable Version)

Velvety cauliflower and potato base slowly cooked, blended with gruyere and herbs for a cozy bowl.

# Ingredients:

→ Vegetables

01 - 1 head cauliflower, roughly chopped
02 - 1 russet potato, peeled and roughly chopped
03 - 1 leek, white part only, thoroughly washed and sliced
04 - 1 shallot, roughly chopped
05 - 4 cloves garlic, minced

→ Liquids

06 - 1.42 liters chicken broth (can substitute vegetable broth)
07 - 120 milliliters half and half

→ Dairy

08 - 100 grams Gruyere cheese, shredded (or Swiss and Gruyere blend)

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste
11 - Chopped chives, for garnish
12 - Olive oil, for drizzling
13 - Cracked black pepper, for serving

# Steps:

01 - Place cauliflower, potato, leeks, garlic, shallots, chicken broth, salt, and pepper into the slow cooker; stir gently to combine.
02 - Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until vegetables are tender.
03 - Use an immersion blender to puree the cooked vegetables until smooth and creamy.
04 - Stir in the half and half and shredded Gruyere cheese; adjust seasoning with additional salt and pepper as needed.
05 - Ladle soup into bowls and garnish with a drizzle of olive oil, cracked black pepper, and chopped chives before serving.

# Notes:

01 - For a vegetarian version, substitute chicken broth with vegetable broth.

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