Cauliflower Cheese Soup.

Ingredients.

• 1 head of cauliflower cut into chunks with the leafy parts discarded.
• 2 sliced up leeks.
• 2 sliced garlic cloves.
• ¼ teaspoon of pepper.
• A small pot of cream (I use Nata in Spain.).
• 3 cups of grated cheese. (I vary which cheese I use to see what I like. Be careful with strong cheese & maybe reduce the amount).
• 6 cups of chicken stock. (Use more or less depending on how thick you like your soup).

Instructions (For Slow Cooker).

1. Place the cauliflower, leeks, garlic & pepper into the slow cooker.
2. Cover the ingredients with the chicken stock & stir to mix the ingredients.
3. Cook on low for 6 hours.
4. Using a hand blender mix the ingredients until smooth.
5. Add the grated cheese & the cream.
6. Blend the cream & cheese into the soup with salt to taste.
7. Serve.

When I made this I had one serving straight away to taste & then portion the rest of it into containers to store in the freezer to use later.