Chop up your head of cauliflower in medium chunks. In a large sauce pan combine the cauliflower, cubed potato, broth, margarine and cream of chicken soup.
Bring to a boil and simmer covered for 20 minutes or until the cauliflower is tender. Using a hand blender process the cauliflower mixture to a smooth puree.
Transfer to a 5 quart or larger slow cooker.
Next add the silk creamer, milk, shredded carrot, garlic powder, and two bay leaves.
Cover and cook on low for 3 1/2 hours.
Remove the bay leaves.
Remove the soup once the time is up and puree it again, then return to the slow cooker and add the cheese. Let simmer until the cheese is melted.
Garnish with paprika.
Bon Appetit!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	668.78 Kcal (2800 kJ)
Calories from fat	134.41 Kcal
		% Daily Value*
Total Fat	14.93g	23%
Cholesterol	0.28mg	0%
Sodium	1372.54mg	57%
Potassium	656.61mg	14%
Total Carbs	142.76g	48%
Sugars	14.54g	58%
Dietary Fiber	2.23g	9%
Protein	4.04g	8%
Vitamin C	76.3mg	127%
Vitamin A	6.2mg	208%
Iron	6.2mg	35%
Calcium	1886.7mg	189%

Amount Per 100 g
Calories	235.16 Kcal (985 kJ)
Calories from fat	47.26 Kcal
		% Daily Value*
Total Fat	5.25g	23%
Cholesterol	0.1mg	0%
Sodium	482.63mg	57%
Potassium	230.88mg	14%
Total Carbs	50.2g	48%
Sugars	5.11g	58%
Dietary Fiber	0.78g	9%
Protein	1.42g	8%
Vitamin C	26.8mg	127%
Vitamin A	2.2mg	208%
Iron	2.2mg	35%
Calcium	663.4mg	189%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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