Ingredients

The following ingredients have 5 Servings
  • 3 pounds frozen OR fresh cauliflower florets
  • 1 teaspoon garlic salt
  • 3 cups chicken OR vegetable broth/stock
  • 1 cup half-and-half
  • 1 1/2 cups (6 ounces) shredded pepper jack cheese
  • Salt and freshly ground black pepper (to taste)
  • 12 ounces bacon (cooked until crispy and diced)

Instruction

  • Place cauliflower florets in a large, oval slow cooker. Sprinkle with garlic salt. Pour chicken broth over the top. Cover and cook for 6 to 8 hours on LOW (or 3 to 4 hours on HIGH), until cauliflower is very tender when pierced with a fork (but not brown and overdone).
  • Using an immersion blender, purée cauliflower pieces until smooth and creamy. Stir in half-and-half and shredded cheese (if soup is too thick for your preference at this point, you may add a bit more half-and-half or broth). Add salt and freshly ground black pepper, to taste. Cover and cook on HIGH for 15 more minutes or until heated through. Serve warm, topped with bacon and, if desired, extra cheese and sliced fresh jalapeños.