| Prep Time | 10 minutes |
| Cook Time | 5 hours |
| Servings | serves |
Ingredients
- 1 Cauliflower chopped
- 1 Leek White part only, chopped
- 2 teaspoons Garlic Cloves minced
- 4 rashers Bacon trimmed of fat, finely chopped
- 4 cups Chicken Stock
- 1/2 cup Parmesan Cheese shaved
- 250 mls Cream thin pouring
Ingredients
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Instructions
- Place the cauliflower, leek, garlic, bacon and stock in the slow cooker.
- Cover and cook on high for 1 hour, then reduce to low and cook for about 4 hours or until the cauliflower is soft.
- Use a stick blender to blend until smooth (take care it will be hot). Add the parmesan and stir until melted, then stir in the cream.
- Serve with fresh bread rolls or sourdough bread.
Recipe Notes
To make this even cheaper, replace the leek with an onion and the parmesan with grated tasty cheese.
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