Cauliflower Cheddar Soup

This is one of my "go to" soups. It makes a great weeknight dinner because most of the cooking is done in the crock pot. I can toss everything in and turn it on before I got to work and then when I get home, it's almost all done. I just have to puree it and add a few things and it's done!

1 med-large head of cauliflower (all depends on the size of your crock pot)
1 med onion, chopped
1 large carrot, chopped (more if you're using a larger cauliflower)
1 rib of celery, chopped (more if you're using a larger cauliflower)
4 cups of chicken stock (or vegetable stock)
1/2 tsp Worcestershire sauce
1-2 cups of shredded cheddar cheese. The amount depends on the size of your crock pot. I used a nice, sharp 4 year old raw cheddar. So good!
2 cups half and half or light cream or milk
salt and pepper
chopped chives (optional)

Combine the first 5 ingredients in the slow cooker. Cook on low for 6-8 hours. Puree in a blender in batches or use an immersion blender. Blend it to your desired consistency. I like it really well pureed. Return to the slow cooker. Add in the cream/milk, cheese and Worcestershire sauce. Add salt and pepper to taste. Mix well. Turn the slow cooker onto high until soup is heated through. Ladle into bowls and garnish with chopped chives (optional) or more shredded cheese. This serves about 6 people.


Enjoy!
Sarah