Wisconsin Cauliflower Soup

Cooking time:  6-8 hours

1 medium onion, diced

1/4 cup butter

1 large head of cauliflower (2.5 lbs of florets)

3 cups water

2 tsp chicken bouillon

3/4 tsp salt

1/4 tsp pepper

1 tsp Dijon mustard

2/3 cup warmed heavy cream

1/2 cup grated pepper jack cheese

1 1/2 cup grated sharp cheddar cheese

Toppings: 

crumbled bacon, croutons, green onions, grated cheddar

1.  Heat a pan over medium high heat on the stove top.  Melt the butter in the pan.  When butter is melted, add the diced onions and sauté for about 5 minutes or until they are translucent and soft.  Add onions and butter to slow cooker.

2.  Cut the cauliflower into florets.  (They don't have to be super small since you'll be pureeing it later).  Add the cauliflower to the slow cooker.

3.  Add water, bouillon, salt and pepper to the slow cooker.

4.  Cover and cook on LOW for about 6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.

5.  Carefully pour or ladle contents of slow cooker into a large blender (you may have to do this part in batches).  Puree until creamy and smooth.  Add back into the slow cooker.

6.  Add the warmed cream into the slow cooker.  Stir in the Dijon mustard and cheeses until they are melted.

7.  Ladle the soup into serving bowls and top with desired toppings.