Step 1

Add the cauliflower, carrots, onion, celery, garlic, and broth to the crockpot. Cook on low for 4 hours or until veggies are soft.

Step 2

Stir together the flour, evaporated milk, and skim milk. Add to the slow cooker and turn it up to high for 1 hour. This will thicken up the soup.

Step 3

Season the soup with salt and pepper to taste. Use an immersion blender (or blend in batches) until smooth. Stir in the cheese until it melts completely.