Cheesy Cauliflower Soup for Slow Cooker

Taken from Taste of Home magazine August/September 2010 issue.

• Ready In: 5 hrs 25 mins
• Serves: 9

Ingredients

• 1  head cauliflower, broken into florets (large)
• 2  celery ribs
• 2  carrots (large)
• 1  green pepper
• 1  sweet red pepper (small)
• 1  red onion (medium)
• 4  cups chicken broth
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  cups cheddar cheese, shredded (8 oz)
• 2  cups half-and-half cream

Directions

1. Place cauliflower in a 4-qt slow cooker.
2. Chope the celery, carrots, peppers and onion; add to the slow cooker.
3. Stir in the broth, Worcestershire sauce, salt and pepper.
4. Cover and cook on low for 5-6 hours or until the vegetables are tender.
5. In a blender, process soup in batches until smooth.
6. Return all to slow cooker; stir in cheese and cream.
7. Cover and cook on high for 30 minutes or until cheese is melted.