Slow Cooker Cauliflower Soup with Cheddar and Bacon
makes 8 servings
1 medium head of cauliflower, trimmed and separated into smaller pieces
1 medium onion, chopped
1 large carrot, grated
1/2 C chopped celery
4 C chicken stock
1/2 t Worcestershire sauce
1 C medium Cheddar cheese, grated
salt and pepper
2 C half-and-half
chopped green onion
crispy bacon, crumbled
1. In your slow cooker, combine cauliflower, onion, carrot, celery, and chicken stock in a slow cooker. Cover and cook on low for 6-8 hours, or high for 4-5 hours.
2. Insert immersion blender and puree to desired consistency.
3. Turn heat to low, blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir well.
4. Turn slow cooker to high again and heat through until all cheese is melted, and cream is warm. Garnish with green onion and bacon.
recipe adapted from: momswithrcrockpots