Kitchen Sink Soup
After the warm tease we got last week winter has returned with fog, rain, and cold air. I wanted to make an easy dinner that would be warm and comforting so I pulled out my slow cooker to make a soup that would be ready when we got home from the girl’s after school activities. What first began as just a white bean soup transformed into something reminiscent of a loaded potato soup but much lighter and healthier. I used just about everything I could find, leeks, garlic, potatoes, cauliflower, beans and it came together to be creamy and savory.
What you need:
1/2 small yellow onion, chopped
1 stalk celery plus its leaves, cleaned and chopped
1 carrot, peeled and chopped
1 small leek, white and green parts chopped
3 strips good quality bacon, cut into 1 inch pieces
2 cloves garlic
2 tsp parsley
salt and pepper
2 cans cannellini beans, drained
1 cup diced yellow potatoes (skin on)
1 cup frozen cauliflower rice
4 cups chicken broth
Place a drizzle of oil in a large sauté pan and add your bacon first and start to brown and crisp it up. Next add your onion, carrot, celery, and leek and a pinch of salt and pepper. Stir around for a few minutes to soften the vegetables and release their aromas. Lastly add your garlic and parsley cook for about 3 more minutes, add another small pinch of salt and pepper. Transfer everything to your slow cooker (or do previous steps in a soup pot and continue cooking on the stove top). Add in your broth, beans, potatoes and cauliflower rice and another small pinch of salt and pepper, let cook on low for up to 6 hours or until everything has cooked through. When the soup has finished cooking use an immersion blender to purée 1/2 of the soup or do what I did and use a potato masher to mash up the beans and potatoes in the soup, then stir everything into the creamy goodness that is ready to eat. Top with sour cream, cheese, and chives or scallions.