Slow-Cooker Creamy Cauliflower Soup

Ingredients

• 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
• 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 large bay leaf
• 3 teaspoons dried celery flakes
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons adobo seasoning
• 3/4 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 6 cups water
• 3/4 cup nonfat dry milk powder
• Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Directions

1. Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.