Cheesy Cauliflower Soup

Here’s a true winter treat. If you’d prefer to make it chunky rather than smooth, skip using the blender—just stir in the cheese and cream, then cook everything on high heat until the cheese is melted.

—SHERYL PUNTER WOODSTOCK, ON

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PREP: 25 MIN. • COOK: 5 ¹/₂ HOURS • MAKES: 9 SERVINGS (2 ¹/₄ QUARTS)

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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 teaspoon Worcestershire sauce

¹/₄ teaspoon salt

¹/₈ teaspoon pepper

2 cups (8 ounces) shredded cheddar cheese

2 cups half-and-half cream

1. Place cauliflower in a 4-qt. slow cooker. Chop celery, carrots, peppers and onion; add to slow cooker. Stir in broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.

2. In a blender, process the soup in batches until smooth. Return all to the slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.