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Watkins Cheese Cauliflower Soup

2 cups prepared Watkins Chicken Soup Base
2 (8-ounce) packages frozen cauliflower or one large head fresh
1 medium stalk celery - cut into small pieces - 1/2 - 1 inch
2 medium carrots - cut into small pieces - 1/2 - 1 inch
1 medium onion - diced
1 clove garlic - minced
1 cup milk
1/2 teaspoon  Watkins Thyme
Watkins Sea Salt to taste
Watkins Black Pepper to taste
2 cups shredded low-fat cheddar or cheese of your choice

Put all ingredients except milk & cheese in a crockpot and cook on low until vegetables are soft. 4-6 hours. Pour mixture into a food processor and process until smooth. Process in batches if necessary. If you prefer more texture in your soup, you can mash the cauliflower with a potato masher in the crock pot

Place soup mixture into a saucepan, stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese melts and mixture is hot.

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