Low Carb Cream Of Cauliflower Cheese Soup - Slow Cooker

2 large head cauliflower, cleaned and cut up
1 large onion, diced
2 celery stalks, diced
1 large can (48 oz) chicken stock (about 6 cups)
1/2 tsp cumin
1/2 tsp Worcestershire sauce
1 cup heavy cream
2 cups shredded mild Cheddar or American cheese
kosher salt and black pepper to taste

Put first 4 ingredients in the slow cooker.

Set  the slow cooker to LOW, cover and cook for 7 to 8 hours.

When done cooking, use an immersion blender to puree the mixture in the slow cooker, or remove mixture to blender and blend until smooth, then return to slow cooker.

When mixture is smooth and returned to the slow cooker, turn crockpot heat to HIGH, add the cumin,

Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted.

Taste and season with salt and pepper as needed.

You may use this recipe for any creamy cheese and vegetable soup by substituting another vegetable for the cauliflower - such as broccoli. You can also make it vegetarian by substituting vegetable broth for the chicken broth.

Will serve 4 to 6.