Loaded Potato-Leek Soup

• 1 medium leek
• 1-1/2 pounds potatoes (about 2 large), peeled and finely chopped
• 2 cups fresh cauliflowerets
• 3/4 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups reduced-sodium chicken or vegetable broth
• 2 teaspoons olive oil
• 2 teaspoons lemon juice
• Sour cream, optional

1. 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, cauliflower, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender.
2. In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes or until light golden. 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.

leek, potatoes, fresh cauliflowerets, sage, salt, pepper, chicken, olive oil, lemon juice, sour cream

Taken from www.tasteofhome.com/recipes/loaded-potato-leek-soup/ (may not work)