Slow Cooker Cauliflower Chowder

By tcasteel2000

Ingredients

• 4 slices bacon, diced
• 1 head cauliflower, roughly chopped
• 2 leeks (whites only), thoroughly washed and sliced
• 1 onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup half and half*
• 2 tablespoons chopped fresh chives

Preparation

Step 1

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.

Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Puree with an immersion blender.

Stir in cheese and half and half.

Serve immediately, garnished with additional cheese, bacon and chives, if desired.