Chef Joey's Cream Of Cauliflower Soup (crock Pot)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 medium head cauliflower (cut in chunks)
• 1 medium potato (cubed)
• 1 (32 ounce) box low sodium chicken broth (veggie or chicken will work here)
• 1 (14 ounce) can organic cream of chicken soup
• 1 tablespoon earth balance margarine
• 1 cup silk coffee creamer (plain)
• 2 bay leaves
• 1 cup non-dairy milk substitute (i used rice)
• 1 medium carrot, shredded
• 1/4 teaspoon garlic powder
• 2 cups shredded vegan cheddar cheese
• 1/4 teaspoon paprika

Recipe

• 1 chop up your head of cauliflower in medium chunks. in a large sauce pan combine the cauliflower, cubed potato, broth, margarine and cream of chicken soup.
• 2 bring to a boil and simmer covered for 20 minutes or until the cauliflower is tender. using a hand blender process the cauliflower mixture to a smooth puree.
• 3 transfer to a 5 quart or larger slow cooker.
• 4 next add the silk creamer, milk, shredded carrot, garlic powder, and two bay leaves.
• 5 cover and cook on low for 3 1/2 hours.
• 6 remove the bay leaves.
• 7 remove the soup once the time is up and puree it again, then return to the slow cooker and add the cheese. let simmer until the cheese is melted.
• 8 garnish with paprika.
• 9 bon appetit!