Ingredients
1 medium leek1-1/2 pounds potatoes (about 2 large), peeled and finely chopped2 cups fresh cauliflowerets3/4 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper4 cups reduced-sodium chicken or vegetable broth2 teaspoons olive oil2 teaspoons lemon juiceSour cream, optional
Preparation
Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender.
In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.
