Take a look at what my pals over at Peas and Crayons had to say about this superior slow cooker cauliflower and sweet potato soup recipe:

“This soup is so faceplantingly delicious, I can’t get enough! It was great the first day and even better the next! And the next! I tucked the remainder of the soup into the freezer for a rainy day, but already want to dive in after it.

Needless to say, I’ll be making more super soon.”

I like how the soup is described at “faceplantingly delicious.” I couldn’t agree more! This soup definitely fills your belly and puts a big ‘ol goofy grin of contentment on your face.

Ingredients

2 lbs fresh cauliflower, roughly chopped

2 lbs sweet potato, peeled and cubed

1 quart College Inn vegetable broth

1 large onion, diced

5 cloves garlic, peeled

4 stalks of green onion, chopped

1 tsp McCormick dried thyme

1 tsp McCormick paprika

1/2-1 tsp McCormick red pepper flakes

1/4 tsp Morton salt, or to taste

2 cups TruMoo milk

2 oz Philadelphia cream cheese

topping options:

crumbled bacon

chopped green onions

freshly grated or shredded cheese

homemade croutons or garlic bread

red pepper flakes [for a kick!]

hot sauce [for even more kick!]

salt and pepper to taste

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Quick Tip: Get creative with the toppings you choose to use. The sky is the limit!

Thank you to Peas and Crayons for this irresistible recipe.