Slow Cooker Cauliflower Cheese Soup

Christmas is over, and I am more than ready. I’m glad that I started early on my holiday decorating because I cannot wait to take everything down. I don’t want to see another Christmas cookie; I don’t want to eat another slice of ham. I am craving plain old comfort food, in all of its pasteurized processed glory. This easy and delicious cauliflower cheese soup is a wonderful winter warmer with a side salad, half a sandwich, or all on its own. With everyone home for the holidays, why not whip up a batch?

Slow Cooker Cauliflower Cheese Soup

1 lb. frozen cauliflower florets 

5 scallions, sliced

2 whole carrots, finely diced

2 ribs celery, finely diced

½ c. chopped Melissa’s Fire Roasted Red Bell Peppers 

¼ c. chopped fresh parsley

5 c. low sodium chicken broth*

2 cans cream of celery soup

¼ tsp. seasoned salt 

¼ tsp. seasoned pepper 

1½ lb. Velveeta

2 c. grated sharp cheddar cheese

Place cauliflower, scallions, carrots, peppers, parsley, chicken broth, cream of celery soup, seasoned salt, and seasoned pepper into a 5 to 6-quart slow cooker; stir. Cover and cook on high for 4 hours.

After 4 hours add the cheese, turn the slow cooker to low, and cook for 15 minutes.

Stir to melt the cheese and incorporate. Taste the soup and season as needed.

 *I use Better Than Bouillon 

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