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