4 cups vegetable broth
2 cups diced sweet potato (or yam)
2 cups chopped cauliflower
1 cup diced peeled potato
1 cup chopped carrot
1 cup chopped onion
1 bay leaf
1 tsp granulated sugar
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
6 french bread slices 1/2 inch thick
1 cup grated gouda cheese

Combine first 11 ingredients in slow cooker, cover and cook on low 8-10 hours or high 4-5 hours. Remove and discard bay leaf. Makes about 6 1/2 cups soup.

Arrange bread slices on ungreased baking sheet. Sprinkle leach with 2 1/2 tbsp cheese. Broil 4 inches from heat in oven for 2-3 minutes until cheese is melted and golden. Divide and ladle soup into 6 bowls and top each with 1 bread slice.