Cauliflower Cream Soup

1 head cauliflower finely chopped
1 can (14 oz) cream of chicken soup
6 oz cream cheese
1 Tbsp garlic
2 Tbsp herbs de provence
2 cans (14 oz) milk (I use the empty soup can and fill it twice from my milk jug.)

Mix together and cook in a crockpot on low (4 to 6 hours) or high (2 to 4 hours.) The longer it cooks the more tender the cauliflower will be.