Cream of Cauliflower and Leek Soup

INGREDIENTS

• 1/2 pound of leeks, white part only, diced
• 1 cauliflower, chopped roughly
• 1 box chicken or veggie stock
• 3/4 c milk
• 1 c cream
• 4 tsp cornstarch mixed to a paste with 1/4 c milk
• 1 c grated TASTY cheese
• 1-2 tsp better than bouillon (optional)

PREPARATION

1. Cook leeks, cauliflower and stock in 4-qt crock for 7-8 hours on low.
2. Attack with stick blender.
3. In a saucepan, combine milk and cream and bring to a boil.
4. Whisk in cornstarch paste until thickened; stir in cheese until melted.
5. Add the bouillon if using, or salt/pepper to taste.
6. Stir into the soup.

( Slow Cooker 2 - kindle )

-- JMag Guthrie - 2017-03-03