Put the cauliflower, onion, celery, water and chicken soup bouillon powder in the crock pot. Stir to combine.
Cover and set the crock pot to LOW. Cook for 7-8 hours.
When done cooking, using an immersion blender to puree the mixture in the crock pot OR remove the mixture to an upright blender. Pour in small amounts at a time and blend until smooth. Return the contents to the crock pot.
When the mixture is smooth and back in the crock pot, turn the heat to HIGH.
Add the cumin, Worcestershire sauce, whipping cream, and shredded Cheddar Cheese.
Stir until the mixture is hot and the cheese is melted.
Taste, and season with salt and pepper as desired.
Serve in bowls.
Recipe Notes
Recipe by: Theresa Buker of Free Stuff 4 Daily Needs