1 large head cauliflower, broken into florets 2 cups reduced-sodium chicken broth 2 cups fat-free half and half 2 cups skim milk 1 medium carrot, shredded 2 bay leaves 1/4 tsp. garlic powder 1/2 cup instant potato flakes 2 cups (8 oz.) low-fat shredded cheddar cheese
1. In a large saucepan, combine cauliflower and broth. Bring to a boil. Reduce heat; cover and cook for 20 min. or until tender. Mash cauliflower. Transfer to a 3-qt. slow cooker. Stir in the half-and-half, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hrs. Stir in potato flakes; cook 30 min. longer or until thickened. Discard bay leaves. Cool slightly. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted.