Chives, drizzle of olive oil, and cracked pepper, for serving
Add cauliflower, potato, leeks, garlic, shallots, broth, salt and pepper into your slow cooker, and give it a stir. Cook on low for 6-7 hours or high for 3-4 hours, or until vegetables are tender. Puree using an immersion blender.
Stir in half and half and the shredded cheese, and adjust salt and pepper to taste.
Serve in bowls with a drizzle of olive oil, cracked pepper, and chopped chives.