I was planning to make some kind of potato chowder with leftover mashed potatoes but when I went
to retrieve them, I discovered my husband packed them in his lunch.....so after digging through the fridge and some pondering, I started throwing things in the slow cooker. What came out was DELICIOUS!!! My kids even powered through 3 bowls each! No process photos as it was not a planned blogging recipe.
1 large head of cauliflower, roughly chopped
1 red bell pepper, seeded and chopped
4 stalks celery, (hearts with leaves if possible), chopped
2 large carrots, chopped
1/2 large red onion, chopped
2 cloves garlic, smashed
6 cups chicken broth
1/4 cup butter
1/3 cup flour (or 1/4 cup potato starch for gluten free)
2 cups milk
8 oz swiss cheese, shredded
2 cups diced chicken
6 slices thick cut bacon, cooked crisp and diced
salt and pepper to taste
In a 6 qt slow cooker place cauliflower, bell pepper, celery, carrots, onion, garlic and chicken broth.
Set to low for 4-6 hours until the veggies are very tender.
Transfer to blender(or use a handheld if you have it!) and process until all the veggies are pureed and pour back into slow cooker.
In a medium sauce pan over medium heat, melt butter, add flour and whisk until smooth (if using potato starch, whisk it into cold milk)
Whisk in milk, stirring and heating until thickened.
Add Swiss cheese and stir to melt completely.
Fold cheese sauce into the pureed veggie mixture and stir well.
Add chicken and bacon, season to taste.
Allow to simmer on low for 30-60 minutes more.
Top with croutons(I put some dried pepper blend on mine too,for some extra kick) and serve with crusty garlic bread , enjoy!