1 head cauliflower, cut into florets
4-6 slices bacon, optional, cooked and crumbled
3 cloves garlic, minced
2 stalks celery, chopped
1 yellow onion, finely chopped
4 cups chicken broth
2 cups sharp cheddar cheese, grated, divided
1/2 cup heavy cream
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon rosemary, minced
Kosher salt and freshly ground pepper, to taste
Fresh chives, minced, garnish
Oyster crackers, garnish
Place cauliflower florets, garlic, celery and onions in a large slow cooker.
Pour in chicken broth and 2 cups water, then add thyme, rosemary and bay leaf, and season generously with salt and pepper.
Cover slow cooker and cook on high for 1-2 hours (or on low for 3-4). Vegetables should be tender.
Remove and discard bay leaf, then, working in batches, transfer soup to a large blender or food processor and pulse until desired consistency is reached. (Or use an immersion blender.)
Return to slow cooker, and mix in heavy cream and 1 1/2 cups cheddar cheese, stirring until smooth.
Taste and adjust seasoning, if necessary.
Ladle soup into serving bowls and garnish with crumbled bacon, remaining cheddar cheese and fresh chives. Enjoy!