Crockpot Cauliflower Potato Soup (Dairy-Free + Low Calorie)

Prep Time	Cook Time	Total Time
15 min	7 h	7 h 15 min

Introduction

This cozy crockpot cauliflower potato soup is creamy and comforting, without a drop of dairy or extra calories.

It slow-cooks into a silky, blended soup that’s packed with vegetables, warm spices, and a hint of smoky paprika.

Serve it for an easy weeknight dinner, healthy meal prep, or a light starter that still feels hearty and satisfying.

Prep mode (keeps screen active)

Prep the vegetables

Rinse the cauliflower, then cut it into medium florets so they cook evenly and blend smoothly later.
Peel and dice the potatoes, chop the onion, slice the carrot, and mince the garlic.
For extra flavor, you can briefly sauté the onion, carrot, and garlic in a little olive oil before slow cooking.
Load the slow cooker

Add cauliflower, potatoes, onion, carrot, and garlic to a 4- to 6-quart slow cooker.
Pour in vegetable broth, then add salt, pepper, thyme, and smoked paprika, and gently stir to combine.
Cook on low for 7 to 8 hours, or on high for 3 to 4 hours.

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Blend the soup

Once vegetables are very tender, turn off the slow cooker and let the soup stop bubbling.
Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
If using a countertop blender, work in batches and fill the blender jar only halfway each time.
Loosely cover the blender with the lid, vent the steam, and blend until each batch is very smooth.
Finish and serve

Return blended soup to the slow cooker, if needed, and stir until fully combined.
If using lemon, stir in the juice, then taste and adjust salt, pepper, or smoked paprika.
If the soup seems too thick, add a splash of broth or water until it reaches your preferred consistency.
Ladle the soup into bowls and garnish with freshly cracked black pepper or chopped fresh herbs, if you like.

Yukon gold potatoes -> Russet potatoes: Russet potatoes make the soup even fluffier and lighter in texture after blending. They break down more, which gives a very creamy feel.
Vegetable broth -> Water plus low-sodium bouillon: Using water with bouillon keeps the soup flavorful even if you are out of boxed broth. Choose a low-sodium cube or base to control saltiness.
Half the potatoes -> Canned white beans: Swapping half the potatoes for white beans adds plant protein and extra fiber without much changing calories. The beans blend silky smooth and make the soup even creamier.

Cut vegetables evenly: Try to keep the cauliflower florets and potato cubes roughly the same size for even cooking. This helps everything soften at the same time, so blending is easier and smoother.
Season at the end too: Slow cookers can mute flavors, so always taste right before serving. Add a pinch more salt, pepper, or smoked paprika if the soup tastes flat.
Use the right blending tool: An immersion blender is the easiest and safest tool for hot soup. If your soup splashes, tilt the blender slightly and keep the blade fully submerged.
Adjust thickness after blending: The soup will thicken as the starches from the potatoes break down and cool. Keep extra broth or hot water nearby so you can loosen it to your favorite texture.
Cool properly for meal prep: For safe storage, cool the soup in shallow containers before refrigerating or freezing. This helps it chill faster and keeps the texture nicer when you reheat it.

Can I make this soup on the stove instead of in a slow cooker?: Yes, this recipe works well on the stove. Add all the ingredients to a large pot and bring to a gentle boil. Reduce to a simmer, cover, and cook until the vegetables are very soft, about 25 to 30 minutes. Blend and season the soup just like in the slow cooker version.
How can I make the soup even creamier while keeping it dairy-free?: Blend the soup very thoroughly, taking your time with the immersion blender. You can also add a splash of unsweetened almond or cashew milk at the end. Start with just a quarter cup so the soup stays nicely thick and still low in calories.
What if my soup turned out too thin?: Let it simmer uncovered for a bit longer so some liquid can evaporate. You can also blend in a little extra cooked potato or cauliflower to thicken without cream. As a quick fix, stir in a spoonful of instant mashed potato flakes if you have them.
Can I freeze this cauliflower potato soup?: Yes, this soup freezes very well. Let it cool completely, then portion into freezer-safe containers, leaving a little space for expansion. Freeze for up to three months and thaw overnight in the fridge before reheating.
What can I serve with this soup to make it a full meal?: Pair it with a green salad and some whole-grain toast or a small grilled cheese for non-dairy-free diners. For a dairy-free option, top the soup with toasted pepitas and serve with avocado toast or roasted chickpeas.