Slow Cooker Cauliflower Cheddar Soup and Cheddar Biscuits

When the temperature drops the soup making begins. I am love a good soup and this one is no exception. Start it in the morning and let it cook all day Finishing up just in time to sit down for an evening meal on a chilly fall evening.

Ingredients:

For the Soup:

• 1 head cauliflower, roughly chopped

• 1 onion, diced

• 2 stalks celery, diced

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1/2 teaspoon dried thyme

• 1 bay leaf

• Kosher salt and freshly ground black pepper, to taste

• 1 1/2 cups shredded cheddar cheese

• 1/2 cup milk

• 1 tablespoon butter

For the Biscuits:

• 4 Cups all-purpose flour

• 5 tsp baking powder

• ¾ teaspoon salt

• 1/2 Cup cold unsalted butter

• 1 1/2 Cup milk

• 1 Cup grated Sharp Cheddar Cheese

Prepare The Soup:

1. Put the cauliflower, onion, celery, garlic spices, salt and pepper and broth in the slow cooker on low for 5-6 hours.

2. Mash up or pure the Cauliflower mixture (if removing to put in blender, carefully transfer back to pot)

3. Add cheese, milk and butter and mix well

Prepare The Biscuits:

1. Pre-heat the oven to 450 degrees

2. In a bowl mix the flour, baking powder and salt. Add the butter and mix until in little pieces.

3. Mix in the Cheese

4. Add milk a little at a time and mix until it forms a ball.

5. Roll out on floured board to 1/4 inch to 1/2 inch thick.

6. Cut out in desired size.

7. Place biscuits on an ungreased baking sheet.

8. Bake for 12-15 minutes

9. Serve warm with butter alongside soup