Optional garnishes: chives, scallions, bacon, extra cheese, crispy ham
Instructions
Add the cauliflower, carrots, celery, onion, and garlic to slow cooker. Sprinkle the dried thyme, smoked paprika, and salt & pepper over the vegetables. Toss a bay leaf on top. Add the cream cheese and broth and cook on low for 6 hours or high for 3 hours, or until the vegetables are tender.
Remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. If you like chunks, feel free to remove some vegetables from the soup before blending and add them back afterwards.
Add the cheddar cheese and ham to the soup and stir to combine. The soup is ready when the cheese has melted. Garnish with scallions, chives, bacon, or extra cheese. Enjoy!
Notes
The tough core of a cauliflower is edible. A slow cooker soup is the perfect way to use it since we're going to blend the soup.
If you're going to use frozen cauliflower, you'd need about 1 pound.
I like to use full fat cream cheese when cooking because it melts better than low fat.
If desired, you can substitute the ham steak with leftover ham.
Blocks of cheese that you grate yourself don't have a gritty texture and melt nicely.
Once cooled, store soup in an air-tight container in the fridge for up to 4 days. Because of the dairy, freezing is not recommended.