Ingredients
1 large head cauliflower, broken into florets2 celery ribs2 large carrots1 large green pepper1 small sweet red pepper1 medium red onion4 cups chicken broth1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/8 teaspoon pepper2 cups shredded cheddar cheese2 cups half-and-half cream
Preparation
Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
