Ingredients

The following ingredients have 4 Servings
  • 6 medium potatoes, peeled and chopped
  • 10 ounces cauliflower (about 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
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (optional)
  • 12 ounces fat free evaporated milk

Instruction

  • Ideal slow cooker size: 4-Quart.
  • Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot.
  • Cover and cook on LOW 7 to 9 hours, or until the potatoes are tender.
  • Stir in the evaporated milk during the last hour.
  • Enjoy as is or if you like your soup creamy you can puree it using a stick blender or potato masher right in the crock pot. Or you can puree all or part of the soup with 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.