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 ¼ tsp.
Serve topped with bacon, cheese and chives.
Enjoy!
Video
Notes
Pour any leftovers into an airtight container and store them in the fridge for up to 4 days. Let it cool before storing. Reheat on the stovetop over medium low heat.
Vegetable broth can be used if you want a vegetarian soup (skip the bacon topping as well).
This soup does not freeze well; instead, eat it within a few days.