Once again, the slow-cooker saves the day! This soup is easy, healthy, and delicious – we like ours very creamy but you may adjust as you prefer!!
6 medium potatoes, peeled and chopped
10 ounces cauliflower (1/2 medium head)
1 large onion, chopped
2 stalks celery, chopped
1 carrot, peeled and chopped
5 cups chicken or vegetable broth
1 tablespoon parsley
¼ teaspoon black pepper
½ teaspoon salt, optional
12 ounces fat free evaporated milkDirections:
Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot. (I used my 4-Quart.)
Cover and cook on LOW 7 to 9 hours, or until the potatoes are tender.
Stir in the evaporated milk during the last hour.
Puree the soup using a stick blender or a traditional blender.
Do this carefully in small batches so you don’t burn yourself.
Taste it and add more salt and pepper if desired.
NUTRITION INFO – 6 servings
Serving Size: 1
AMT. PER SERVING
Calories from Fat 148
Total Fat 16.5 g
Saturated Fat 7.6 g
Cholesterol 40.8 mg
Sodium 458.6 mg
Total Carbohydrate 24.9 g
Dietary Fiber 4.2 g
Sugars 3.8 g
Protein 4.8 g