Chop the cauliflower into smaller pieces and set aside.
Add the cauliflower, potatoes, onion, garlic, and butter to the slow cooker. Add the broth and seasonings: salt, pepper, paprika, dried parsley, dried oregano, stir well.
Add cream cheese cubes on top.
Deglaze the pot with the beer if using, scrape the bottom using a wooden spoon.
Close and cook on LOW for 6 hours or on High for 3 hours.
30 minutes before cooking time is done, use an immersion blender to blend the soup until smooth, leaving just a few chunks. Add the cream, and shredded cheeses. If the soup is too thick add more cream or broth.
Taste and adjust for salt and pepper. Let the soup cook for 30 more minutes, for the cheese to fully melt.
Serve garnished with your favorite toppings. Enjoy!