Ingredients
1 med. head of cauliflower, separated into flowerets 1 med. onion, chopped 1 carrot, chopped 1 rib celery, chopped, or about ¼ to ½ cup 4 cups chicken stock ½ tsp. Worcestershire sauce 1 cup Cheddar cheese, grated salt and pepper 2 cups half-and-half or light cream chopped chives crispy bacon crumbled for garnish and yumminess
Instructions
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to low. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn slow cooker to high and heat through; garnish servings with chopped chives, and crisp bacon crumbles if desired.
1 med. head of cauliflower, separated into flowerets 1 med. onion, chopped 1 carrot, chopped 1 rib celery, chopped, or about ¼ to ½ cup 4 cups chicken stock ½ tsp. Worcestershire sauce 1 cup Cheddar cheese, grated salt and pepper 2 cups half-and-half or light cream chopped chives crispy bacon crumbled for garnish and yumminess
Instructions
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to low. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn slow cooker to high and heat through; garnish servings with chopped chives, and crisp bacon crumbles if desired.