Fauxtato Soup

1 Tbs olive oil

2 teas minced garlic

1/2 bag frozen chopped onion

1/2 bag matchstick carrots

1 to 1 1/2 cups chopped celery

4 cups chicken broth (plus extra if it gets thick after cooling)

48oz frozen cauliflower florets

3 bay leaves

3 teas salt

2 teas pepper

Heaping teas crushed rosemary and thyme leaves (add extra to taste if needed at the end)

1/2 to 1 teaspoon of garlic powder and onion powder

1/2 cup half and half at room temperature

4 oz light cream cheese at room temperature

Place everything except the half and half and cream cheese in the crock pot and cook on high for 4 hours. When done REMOVE THE BAY LEAVES (one time I forgot). Add the half and half and cream cheese and stir to melt the cream cheese. Use an immersion blender to blend all the veggies until smooth like a chowder. Garnish ideas: diced green onion, crumbled bacon, reduced fat cheddar cheese, or diced butterball turkey sausage to make it a heavier meal.