Cauliflower Cheese Soup (Slow Cooker)

By McLean

Ingredients

• Add at the end:
• 1 (32 oz.) box chicken broth
• 1 head cauliflower cut into chunks, green part discarded
• 1 cup diced leeks
• 2 garlic cloves
• 1/4 tsp. pepper
• 3 cups shredded sharp cheese
• 1/2 cup heavy cream
• salt to taste
• For serving:
• (optional)
• 6 slices of bacon, cooked and crumbled
• chopped chives
• additional shredded cheese

Details

Servings 6

Preparation

Step 1

In a 6-quart slow cooker add the chicken broth, cauliflower, leeks, garlic and pepper.

Cover and cook on LOW for 6-8 hours.

Blend ingredients with an emulsion blender or in a blender.

Add the shredded cheese and cream, stir. Now add salt to taste.

Serve topped with bacon, cheese and chives.