Supa crema de conopida – slow cook

Ingredients

1 (32-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 this at the end

3 cups shredded sharp cheese
1/2 cup heavy cream
salt to taste

For serving

6 slices of bacon, cooked and crumbledchopped chivesadditional shredded cheese

Instructions

In a 6-quart 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 1/4 tsp.Serve topped with bacon, cheese and chives.Enjoy!