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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