Slow-Cooker Cauliflower and Potato Soup

[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, add some broth that was set aside.

* If soup isn't thick enough, in a seperate bowl, combine cooled broth with flour (1/2 cup broth and about 4 Tbsp flour) and stir into a slurry. Slowly add the slurry into the slow-cooker until you have the desired thickness.

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