Well, up here on Crow Mountain the week or so of warmer weather has fooled Mother Nature!

  The peach trees are budded out and I cringe to think what will happen to the peach crop when the next round of frigid air hits!  But what is there to do but dig in, make a fire  and start a  a pot of soup in the crock pot!  There’s nothing like a bowl of hot soup on a winter’s day to make me feel right at home!  Check out this slimmed-down recipe and see if you don’t say the same.

4 cups cauliflower, chopped,
5 cups broccoli, chopped
4 cups reduced-sodium chicken broth
4 oz. reduced-fat cream cheese, at room temperature
3/4 cup reduced-fat sharp cheddar cheese, shredded
1 tsp. fresh minced garlic
1 tsp. onion powder
salt and pepper to taste

Place all ingredients except the cheeses in a slow cooker.  Stir to mix.  Cover and cook on high for 2-3 hours or on low 4-5 hours or until veggies are soft.  Using a slotted spoon transfer most (or all) of the veggies to a blender.  Add the cheeses and 1 cup of liquid from the slow cooker. Puree until smooth.  Return mixture to the slow cooker, mix well.  Adjust seasonings if needed.  Serve with a salad of your choice and crusty bread.

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