September 4, 2014
5 hrs 20 mins
1 head cauliflower
3 celery sticks
2 garlic cloves
1 ltr sodium reduced veggie stock
12oz light evaporated milk
1/2 cup skim milk
Salt and Pepper
1.5 cups reduced fat cheddar cheese
4 slices bacon ( diced and cooked )
1Peel and cut all veggies into chunks
2Add all veggies and broth in slow cooker
3Cook on LOW for 4 hrs until veggies soft.
4Stir together flour , evaporated milk and skim milk
5Add to the slow cooker
6Turn cooker to HIGH for 1 hour. This will thicken soup.
7Use blender/stick to blend soup
8Add cheese and stir till melted leaving some chunks for texture
9Top with Greek yoghurt and bacon pieces and season to taste :)
Submitted by Amanda kirk
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