Directions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
3. Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf'; puree with an immersion blender.
4. Stir in cheese and half and half.
5. Serve immediately, garnished with additional cheese, bacon and chives, if desired.