Cauliflower-Cheese Soup

2 cups cubed, peeled potatoes
3 medium green onions, rinsed and sliced
6 cups cauliflower florets
1/4 tsp black pepper
2 14oz cans reduced sodium chicken broth
1/2 cup water
8 oz process Swiss cheese slices, torn into small pieces, or American cheese, cubed
1/2 tsp caraway seeds, crushed

In slow cooker, place potatoes and leeks, add cauliflower and pepper. Pour chicken broth and water over mixture. Remove about half of the mixture, cool slightly. Put in a blender, cover and blend until smooth. Return to cooker. Stir in cheese and caraway seeds. Cover and cook for 10 to 15 minutes more
until cheese is melted.

Cook 6-8 hours on low or 3-4 hours on high.