1 Medium Head Cauliflower
1 1/2 lbs. Broccoli
2 Leeks - Cleaned and Trimmed
5 Cloves Garlic - Minced
1 Medium Onion - Chopped
32oz. Chicken Stock
2 Cups Heavy Cream
4 Cups Sharp Cheddar Cheese - Shredded
2 Cups Parmesan Cheese - Grated
2 Tbs. Butter
Salt and Pepper - To Taste
Chop onions and saute with garlic in 2 Tbs. butter, salt and pepper over medium heat. Saute until the onions are nice and caramelized.
Heat slow cooker on high setting. Chop cauliflower, broccoli, and leeks. Add to slow cooker with chicken stock, heavy cream and a little salt and pepper. Add caramelized onions. Mix all ingredients together. Cover and cook on high for 5-6 hours.
After 5-6 hours the vegetables will be nice and tender. Using a potato masher, mash up the vegetables. You can use an immersion blender for this also, but the vegetables were soft enough that I just gave them a quick mash and the soup was the exact texture I was looking for.
Add cheddar and Parmesan cheese, more salt and pepper (to taste) and allow to cook 1 additional hour.
Carbs: 5 net g
Fat: 18 g
Protein: 13 g