Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on low in Crock Pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot.
Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly. Serves 6.
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cups chicken stock
2 cups light cream
1/2 tsp. Worcestershire sauce
1 cup cheddar cheese, grated
salt and pepper
Put cauliflower, onion, carrot, celery, and chicken stock in Crock Pot. Cover and cook on low for 6-8 hours. Puree in blender. Return to Crock Pot. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives.