Directions

1. Add cauliflower, onion, low carb milk, broth, water, and collagen bone broth to a 4 to 6 quart slow cooker. Stir to combine.
2. Cook on low for 3-4 hours.
3. Once the time is up puree soup using a high speed blender or stick blender. Return to the slow cooker with the heat still on low.
4. Stir in mustard and all but 1/2 cup of the cheese for garnish.
5. Continue to heat until all the cheese is melted. Serve with remaining cheese and additional toppings if desired.