Step 1

Add chicken broth, cauliflower, leeks, garlic, and pepper to a 6-quart slow cooker.

Step 2

Cover and cook on LOW for 6 to 8 hours.

Step 3

Add everything from the slow cooker into a blender, cover, and pulse until smooth. (or use an immersion blender right in the crock pot.) Add the blended soup base back to the slow cooker.

Step 4

Add in shredded cheese and heavy cream. Stir until the cheese is melted into the soup. Check the seasoning and adjust with salt and pepper to taste. (I usually add about a 1/4 teaspoon and a pinch of pepper.)

Step 5

Portion soup into bowls and serve topped with bacon, cheese, and chives, if desired.