Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!
4.7 stars (10 ratings)
Ingredients
4slicesbacon, diced
1head cauliflower, roughly chopped
2leeks, whites only, thoroughly washed and sliced
1onion, diced
2stalks celery, diced
2clovesgarlic, minced
4cupschicken broth
½teaspoondried thyme
1bay leaf
Kosher salt and freshly ground black pepper, to taste
1 ½cupsshredded cheddar cheese
½cuphalf and half*
2tablespoonschopped fresh chives
Instructions
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf'; puree with an immersion blender.
Stir in cheese and half and half.
Serve immediately, garnished with additional cheese, bacon and chives, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.