Cheesy Cauliflower Soup

by Sheryl Punter in the Taste of Home magazine
August and September 2010
Prep:25 min  Cook: 5 1/2 hours
Yield: 9 servings(2-1/4QT)

1 large head cauliflower, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 tsp. Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
2 cups(8 oz) shredded cheddar cheese
2 cups half and half cream

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 the 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.

This soup was really good and easy to make. My family enjoyed. A few things I did different were, substituting red onion for yellow onion, using almost half the amount of cheese, and using whole milk instead of half and half. I probably would have used the right ingredients if I had them all. Enjoy:)