Chop/dice vegetables and meat. You'll need at least 3-4+ large russet potatoes or 5-8+ red potatoes (depending on size). Wash & peel those; then dice (the smaller the chunks, the faster the cooking time).
Add potatoes to the slow cooker. Then, add the chopped ham, celery, carrots, and onion.
Pour the chicken broth over the mixture and cook on high for 2-4 hours or low for 6-8. Check the tenderness of the potatoes.
Once the potatoes are fork tender, cook the cauliflower (I just use a bag of frozen cauliflower & cook the microwave). While the cauliflower cooks, use a potato masher to mash the potatoes in the crock pot.
Add the cooked cauliflower & 1/2 C water or milk to a blender/food processor and puree.
Add the cauliflower puree and 2 C of milk to the slower cooker. Stir until combined. Let cook an additional 10-20 minutes and serve!
*Cooking time really varies on this depending on your slow cooker and how large you potato chunks are. Also, if you are cooking from frozen, add an extra hour or two to the cooking time. *If you like a "thinner" soup, add an extra cup of milk or broth. If you'd like it creamier, try adding half a brick (approximately 4 oz) of cream cheese when you add the cauliflower puree. *For the cauliflower puree, I buy a small bag of frozen cauliflower florets (usually 12-16 ounces). I use the whole bag & cook in the microwave. It makes about 2 cups of cauliflower puree. *If you have ham broth, I would switch out about half of the chicken broth and replace with the ham broth for more ham taste.
Recipe courtesy of MomEndeavors.com. Please visit Mom Endeavors for recipe updates and additional tips!