Cauliflower and Cheese Soup

written by CrockPot Cooking | May 10, 2013

Ingredients

1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cups chicken stock
2 cups light cream
1/2 tsp. Worcestershire sauce
1 cup cheddar cheese, grated
salt and pepper
chopped chives

Directions

Put cauliflower, onion, carrot, celery, and chicken stock in Crock Pot. Cover and cook on low for 6-8 hours. Puree in blender. Return to Crock Pot. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives.