Ingredients
1 large head cauliflower, broken into florets2 cups chicken broth2 tablespoons reduced-sodium chicken bouillon granules2 cups half-and-half cream2 cups 2% milk1 medium carrot, shredded2 bay leaves1/4 teaspoon garlic powder1/2 cup mashed potato flakes2 cups shredded cheddar cheesePaprika
Preparation
In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.
Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.
Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
