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Cauliflower and Cheese Soup

1 medium cauliflower head -- separated flowerets
1 medium onion -- chopped
1 carrot -- chopped
1 celery stalk -- chopped
4 cups chicken stock
2 cups light cream
1/2 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese
Salt -- to taste
Freshly-ground black pepper -- to taste
Chopped chives -- for garnish

Put cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on LOW for 6 to 8 hours.

Puree in blender. Return to slow cooker. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to HIGH and heat through; garnish servings with chopped chives.

This recipe yields 4 to 6 servings.

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