Step 1

To the insert of your slow cooker add cauliflower florets, cubed potatoes, onions, broth, garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg; stir to combine.

Step 2

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.

Step 3

Remove cover; pour soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender.

Step 4

Return blended soup to the slow cooker and stir in heavy cream, butter, salt, and pepper; stir until well blended. Taste for seasonings and adjust accordingly.

Step 5

Ladle soup into bowls and top with shredded cheddar cheese, green onions, and parsley.

Step 6

Serve.