Cheesy Cauliflower Soup

2 cups chicken broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery cut into 1/2-inch pieces
1 medium carrot cut into 1/2-inch pieces (optional and for phase 2)
1 small onion cut into eighths
1/2 teaspoon thyme
salt and pepper to taste
1 cup low-fat milk
1 1/2 cups shredded low-fat cheddar cheese


Throw all ingredients except milk and cheese into a crock-pot and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitted with steel blade or into blender container. Cover and process until smooth. Or, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crock-pot itself — mash to your heart\'s delight.

Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot