Cheesy Cauliflower Soup

Cheesy Cauliflower Soup
Yield 9 servings

1 large cauliflower head, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese
2 cups half and half cream

Place cauliflower in a 4 quart slow cooker. Chop the celery, carrots, peppers, and onion; add to slow cooker. Stir in the broth. Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until the vegetables are tender. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.