Slow Cooker Creamy Potato, Cauliflower, Leek Soup

Freeze unused portions

Thanks Marcia of Pala, CA! Good Catch!  I’ve reposted this from winter 2009, I’d forgotten about this recipe at pHBodyBalance.com .

Start in the am, enjoy in the pm:)

What better way to enjoy myself than to make a “slow cooker” pHresh Vege Creamy Soup? Ready in 6 hours, here’s what I did:

Creamy Potato, Leek, Cauliflower Soup (6 quart Slow Cooker)

  • 3 – 4 red potatoes (peeled & diced)
  • 1/2 large or 1 small head cauliflower, broken into florets then diced
  • 2 leeks (sliced and diced, only a little green)
  • 1 sweet white onion (sliced and diced)
  • handful of carrots diced
  • 2 1/2 quarts vege or unchick broth (as part of liquid, which I do frequently, is add an optional 14 oz can of whole coconut milk)
  • grind unbleached salt all the way around the top of the crock (approx 2 tsp)
  • grind (fine) pepper 1/2 way around (approx 1 tsp)
  • sprinkle dried or fresh rosemary (I use dried organic herbs de provence) all the way around the top (approx 1 T)
  • dash of nutmeg (approx 1/4 – 1/3 tsp)

Once it’s ready, scoop 1/3 =1/2 of the soup into a 3-4 quart pot, and using a hand-held mixer, purée until smooth. Pour it back into the pot, stir and serve.

pHresh Option –  place fresh scissor cut greens or herbs in your bowl before pouring in the soup

And/Or………Sprinkle with pHresh scissor cut herbs (I use what I have on hand)

That’s it!  Doncha love it?

Don’t forget, single portion servings can be frozen and reheated in a saucepan on low for the next 6 months!