Cheesy Cauliflower Soup

 

This past week was COLD and this upcoming week doesn't seem to be getting any warmer!!! So I figured that I would make something that could help warm up, which naturally meant soup! I love cauliflower and figured this would taste so good, which was one driving factor to me making this meal. Another driving factor was my thought that if I put enough cheese in it my boyfriend, who does not eat any veggies at all, would try it and like it and eat something other then red meat and pasta. However, He caught me in the act of cooking and found out the ingredients and refused to try it saying he didn't like it.  So that was a fail on my part, however the soup was delicious! it was creamy and cheesy and full of flavor! So i will definitely be using that to help keep me warm this week. 

I myself have always been a determined person, Im not sure if it is because of my competitive side or my obsessive side, but I think both play a part in my self determination to become a better cook. Once I put my mind to something, I cant quit until I master or at least feel confident doing it. Thus leading to my motivation in my new occupation. I have never been a good cook, which I have stated multiple times throughout this blog, but I wanted to be better so I could help my boyfriend, which has motivated and kept me motivated throughout this entire semester. Every meal Ive made that he has liked has boosted my confidence to a new level, which has pushed me more to experiment and try newer and more challenging meals. This assignment is beginning to feel more like something I enjoy doing and might even consider continuing after this class, blog included. This has become something I look forward to doing each week that brings me a level of accomplishment. 

Ingredients:

• 12 oz. box chicken broth
• 1 head cauliflower cut into chunks green part discarded
• 1 cup diced leeks
• 2 garlic cloves
• 1/4 tsp. pepper

Add at the end:

• 3 cups shredded sharp cheese freshly shredded
• 1/2 cup heavy cream

For Serving (OPTIONAL):

• salt to taste
• 6 slices of bacon cooked and crumbled
• chopped chives
• additional shredded cheese

Directions

• In slow cooker at the chicken broth, cauliflower, leeks, garlic and pepper.
• Cover and cook on LOW for 6-8 hours.
• Add everything from the slow cooker in to a blender, cover and pulse until smooth. Add this back to the slow cooker. Add the shredded cheese and cream, stir. Now add salt to taste. I add about a ¼ tsp.
• Serve topped with bacon, cheese and chives.
• Enjoy!