Growing up, times weren’t exactly great. My parents split when I was in grade school and money was tight frequently. It has made me stronger and a better person today but there are a few memories of “cheap” foods that I won’t forget. One of those foods was my mom’s Potato Soup. It featured a few, simple ingredients: potatoes, onions, milk, cheese, spices…. it was one of my favorites – much better than tuna noodle casserole (sorry mom!). I wanted to recreate that recipe and enhance some of the flavors. Instead of onions, I used leeks. I also substituted some very flavorful turnips in place of the potatoes. This makes a LOT of soup so it is great for a crowd – or a busy week’s leftovers!
10 cups chicken broth (or vegetable broth)
1/2 head of cauliflower, chopped
2 large turnips, peeled and diced
2 large potatoes, peeled and diced
2 leeks, finely diced
1 tsp ground sage
2 tsp sea salt
1 tsp black pepper
In a slow cooker or stock pot, combine ingredients. Cook until vegetables are soft. In the stockpot, cook about 45 minutes. In the slow cooker, cook on high for about 4 hours or low for 8 hours. When vegetables are soft, blend slightly using an immersion blender. You don’t have to completely blend the soup; a little texture is nice in this recipe. Top with additional leek greens if desired.