Creamy Slow Cooker Cauliflower Chowder

INGREDIENTS

• 1 head cauliflower, cut into florets
• 4-6 slices bacon, optional, cooked and crumbled
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 1 yellow onion, finely chopped
• 4 cups chicken broth
• 2 cups sharp cheddar cheese, grated, divided
• 1/2 cup heavy cream
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rosemary, minced
• Kosher salt and freshly ground pepper, to taste
• Fresh chives, minced, garnish
• Oyster crackers, garnish

PREPARATION

1. Place cauliflower florets, garlic, celery and onions in a large slow cooker.
2. Pour in chicken broth and 2 cups water, then add thyme, rosemary and bay leaf, and season generously with salt and pepper.
3. Cover slow cooker and cook on high for 1-2 hours (or on low for 3-4). Vegetables should be tender.
4. Remove and discard bay leaf, then, working in batches, transfer soup to a large blender or food processor and pulse until desired consistency is reached. (Or use an immersion blender.)
5. Return to slow cooker, and mix in heavy cream and 1 1/2 cups cheddar cheese, stirring until smooth.
6. Taste and adjust seasoning, if necessary.
7. Ladle soup into serving bowls and garnish with crumbled bacon, remaining cheddar cheese and fresh chives. Enjoy!