8 cups hot water + 8 chicken flavored bouillon cubes
32 oz. frozen cauliflower or 3 fresh heads
4 medium stalk of celery, chopped
4 medium carrot, chopped
3 tbsp dehydrated minced onion
1 teaspoon thyme
freshly ground black pepper and salt, to taste
1/2 c milk
1 jar Ragu double cheddar cheese sauce
Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.
Use a potato masher in the crockpot to mash the veggies as much as you want.
Place your cauliflower mixture into a saucepan; stir in cheese, using milk to rinse jar into the pot. Heat over medium heat, stirring constantly, until cheese is melted, mixture is hot, and soup is as thick as you want it.
Image: bigoven.com