Ingredients:

 

  • 2 large head cauliflower, cleaned and cut up
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 large can (48 oz) chicken stock (about 6 cups)
  • 1/2 tsp cumin
  • 1/2 tsp Worcestershire sauce
  • 1 cup heavy cream
  • 2 cups shredded mild Cheddar or American cheese
  • kosher salt and black pepper to taste

 

Directions:

 

Put first 4 ingredients in crockpot.  Set crockpot to LOW, cover and cook for 7 to 8 hours.

When done cooking, use an immersion blender to puree the mixture in the crockpot, or remove mixture to blender and blend until smooth, then return to crockpot.  When mixture is smooth and returned to crockpot, turn crockpot heat to HIGH, add the cumin, Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted. Taste and season with salt and pepper as needed.

You may use this recipe for any creamy cheese and vegetable soup by substituting another vegetable for the cauliflower – such as broccoli. You can also make it vegetarian by substituting vegetable broth for the chicken broth.

Will serve 4 to 6.