This creamy cauliflower soup recipe can be made in your slow cooker / crockpot or on the stove. Either way, its an easy, delicious soup. If you use vegetable broth instead of chicken broth, it's also vegetarian.
2 bagscauliflower, 16 ounce bags frozen. See notes below for using fresh
1onion, medium, chopped
4cupschicken broth, or vegetable broth
2cupsmilk, or cream
1cupcheddar cheese, grated
salt and pepper to taste
Put the cauliflower, onion, celery and broth in your slow cooker. Cover and cook on low for 4-6 hours. (See notes below about using fresh vs frozen cauliflower in this recipe.)
Puree the soup, ideally using a hand blender. Return the soup to the crock pot (slow cooker) and mix in the milk, Worcestershire and cheese. Add salt and pepper to taste. Warm it enough to melt the cheese. Garnish with one of the suggestions below if you want to make it pretty.