This slow cooker potato cauliflower soup is easy, healthy and delicious. Perfect for warming you inside and out when it’s chilly. Always a favorite at our house.

Serves: 6
Ingredients

• 6 medium potatoes, peeled and chopped
• 10 ounces cauliflower (1/2 medium head)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 5 cups chicken or vegetable broth
• 1 tablespoon parsley
• ¼ teaspoon black pepper
• ½ teaspoon salt, optional
• 12 ounces fat free evaporated milk

Instructions
Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot. (I used my 4-Quart.)
Cover and cook on LOW 7 to 9 hours, or until the potatoes are tender.
Stir in the evaporated milk during the last hour.
Enjoy as is or if you like your soup creamy you can puree it using a stick blender or potato masher right in the crock pot. Or you can puree all or part of the soup with a traditional blender. Do this carefully in small batches so you don’t burn yourself.
Taste it and add more salt and pepper if desired.
Cook’s Notes
Nutrition Estimates Per Serving (1-1/4 cups): 240 calories, 1 g fat, 50 g carbs, 6 g fiber, 10 g protein and *6 Points Plus, 6 Smart Points, Simply Filling