Contest-Winning Cheesy Cauliflower Soup

Directions

1. Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
2. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.