Cream of Cauliflower Soup

1 large head cauliflower, broken into florets
2 cups chicken broth
2 Tbsp chicken bouillon granules
2 cups half and half cream
2 cups milk
1 medium carrot, shredded
2 bay leaves
1/4 tsp garlic powder
1/2 cup mashed potato flakes
2 cups (8oz) shredded cheddar cheese
Paprika

In a large saucepan, combine the cauliflower, broth and bouillon.  Bring to a boil.  Reduce heat; cover and cook for 20 mins or until tender.

Mash cauliflower.  Transfer to a 3 qt slow cooker.  Stir in the cream, milk, carrot, bay leaves, and garlic powder.  Cover and cook on low for 3 hours.  Stir in potato flakes; cook 30 mins longer or until thickened.  Discard bay leaves.  Cool slightly.

In a blender, process soup in batches until smooth.  Return to the slow cooker; stir in cheese.  Cook until soup is heated through and cheese is melted.  Garnish with paprika.