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.
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/6 of the recipe and don't include the additional cheese.