Let’s talk about the brilliance of crock pots for a minute.


Actually, it won’t even take a minute.

They’re brilliant. Mine turned that mess of raw vegetables up there into this beautiful bowl of creamy deliciousness down here.


They also leave you more time for going on walks.

For playing with your hilarious daughter.


For searching for missing shoes (and finding them in the refrigerator).

For trying to make friends with the baby panda on the Panda Cam at the San Diego Zoo.

1-cauliflower bisque

For watching the leaves change color.

For staying up late and playing canasta with your mother-in-law and her friends. (some serious fun)

For loving life and soup and fall and easy dinners and life. (yup, enjoy life twice)


Crock Pot Cauliflower Sweet Potato Bisque

{adapted from this cookbook}

PRINT recipe

  • 1 lb frozen cauliflower
  • 1 sweet potato, peeled and cubed
  • 14 oz vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, peeled
  • 1/2 t dried thyme
  • pinch of red pepper flakes
  • 1 C low-fat evaporated milk
  • 1 T butter
  • 2 oz cream cheese
  • salt and pepper to taste
  • green onions and cheddar cheese for garnish (optional)

Combine the cauliflower, sweet potato, broth, onion, thyme, garlic, and red pepper in the crock pot and set to high for 3-4 hours.

Add the milk, butter, cream cheese, and salt/pepper. Use an immersion blender (or transfer to a food processor) and blend until smooth. Garnish with cheese, green onions, and more black pepper.


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