Loaded Potato-Leek Soup

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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