Cheesy Cauliflower Soup

• 1 large head cauliflower, broken into florets
• 2 cups chicken broth
• 2 tablespoons reduced-sodium chicken bouillon granules
• 2 cups half-and-half cream
• 2 cups 2% milk
• 1 medium carrot, shredded
• 2 bay leaves
• 1/4 teaspoon garlic powder
• 1/2 cup mashed potato flakes
• 2 cups shredded cheddar cheese
• Paprika

1. In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.
2. Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.
3. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
4. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

head cauliflower, chicken broth, chicken bouillon granules, cream, milk, carrot, bay leaves, garlic, cheddar cheese, paprika

Taken from www.tasteofhome.com/recipes/cheesy-cauliflower-soup/ (may not work)