Comforting Cauliflower Soup

There’s nothing quite like hot soup after spending an evening out in the cold.

I knew we would be starving after my son’s soccer game tonight under the lights at Montrose Harbor, so I bought a hybrid cauliflower and a couple leeks at the Farmers Market this morning to make soup in the crock pot.

I almost didn’t want to cook down this pretty green cauliflower. It’s a really lovely green that would look great on a serving platter.

I found a few recipes online to get the proportions, but went off script for this combo that at least the iFarmer found worthy of multiple servings:

Cauliflower-Potato-Leek Soup

1 medium cauliflower, florets cut into large pieces
2 leeks, chopped
2 medium potatoes, peeled & chopped
4 cups chicken stock or broth (for a milder flavor)
1 cup sharp cheddar cheese, shredded
2 cups half & half
Kosher salt & freshly ground pepper to taste
Croutons or toasted Italian bread

Put the first four ingredients in a slow cooker and cook on low for 4-5 hours. Use an immersion blender to puree mixture. Add cheese and half & half, then salt & pepper to taste. Serve with croutons or pieces of toasted Italian bread.

Note: Next time, I may throw in some rosemary during the slow cooking to infuse a little more flavor. To kick it up a notch, throw in a dash of hot pepper sauce before serving.