Potato & Cheese Soup - Slow Cooker

This is definately a great, comforting soup for winter. Since it's made in a slow cooker, you can pop it on before you go to work, or even the night before & reheat when you're ready to devour. Serve it up with some fresh crunchy sourdough bread, micro herbs & freshly cracked pepper.

INGREDIENTS

• 1-2 stalks celery, trimmed, coarsely chopped
• 1 kg potatoes, washed (if needed), coarsely chopped
• 2 onions, coarsely chopped
• 1/2 cauliflower, trimmed, coarsely chopped (include stalks)
• 4 gloves garlic, peeled, thinly sliced
• 4 cups vegetable stock (or do half & half with water but mroe stock gives more taste)
• 1 cup cheese e.g colby or tasty

To Serve: 

• Cream, or yoghurt or cashew cream
• Micro herbs
• Freshly cracked pepper
• Squeeze of 1/2 lemon
• Fresh crusty bread for dipping!

METHOD

1. Place celery, potatoes, onions, cauliflower, garlic and stock into a 4.5 litre slow cooker. Cook, covred on low for 8 hours.
2. Add cheese, stir until melted.
3. Cool soup for around 10 minutes, then using a stick blender, blend until smooth. Season to taste and stir in lemon juice. And serve with choice of toppings & enjoy!

Recipe is from Taste NZ