"This slow cooker soup is really easy to make and completely yummy!! If you like cauliflower cheese, you’ll love this. For a vegetarian version just use vegetable broth. Serve with crusty white bread"


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  • 1 large head cauliflower, cut into florets
  • 1 3/4 cups shredded Cheddar cheese
  • 1 onion, diced
  • 1 teaspoon English mustard
  • 3 bay leaves
  • salt and freshly ground black pepper to taste
  • 6 1/3 cups hot chicken broth
  • Directions

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    1. Combine cauliflower, Cheddar cheese, onion, mustard, bay leaves, salt, and pepper in a slow cooker. Pour in hot chicken broth.
    2. Cook on High until flavors are well combined, about 4 hours. Remove bay leaves. Pour mixture into a blender. Cover and hold lid down with a potholder; blend until smooth.


    • Cook’s Note:
    • Cook on Low for 8 hours if preferred.

    Nutrition Facts

    Per Serving: 307 calories;17.8 g fat;19.3 g carbohydrates;19.2 g protein;62 mg cholesterol;2254 mg sodium.Full nutrition
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