[Based on: Cauliflower and Potato Soup .] 1 large head of cauliflower (~2lbs) 2 cups shredded carrots 4 red potatoes cubed Celery (optional) Water, as needed 2 cups milk 8oz cream cheese Vegetarian bouillon (Better Than Bouillon: vegetable or sautéed onion) 2 10oz cans of any: cream of celery, cream of mushroom, cheddar cheese soup Salt and pepper to taste 1/4 cup parsley Cheddar / pepperjack cheese for topping Chop cauliflower into similarly-sized chunks. Cook cauliflower, carrots, and potatoes, in boiling water (stir in bouillon) for about 6 minutes or until cauliflower is just starting to become tender. Then, drain veggies, but save 2-3 cups of broth. Set broth aside. In slow-cooker, put in milk, canned soup, and cream cheese. Add drained veggie mixture into slow-cooker. Add salt and pepper. Stir well and cover slow-cooker. Slow cook on low for 1 hour. Add parsley, cover, and cook for another 30 minutes. Serve in bowls and top with cheese! * If soup becomes too thick, ad...