Creamy potato soup (In the slow cooker!)

Making cream soup usually involves flour, cream or milk and lots of butter. This version has NONE of these, keeping the creaminess and delicious flavors intact. It's an alkaline choice of ingredients made into a delicious comfort food.

The creamy part is made out of the potatoes in the soup. Using these potatoes will keep the flavor in the soup consistent and just to add in a nutritious ingredient I added some steamed cauliflower.  Since there is no meat in this recipe at the end sauteed balsamic mushrooms were added. The mushrooms allow the illusion that it has some kind of meat; and don't even get me started on the health benefits!

The main reason I made this in the slow cooker  was because I thought about making something for lunch for the next day at work and it was already 10:00pm so there was no way I was gonna cook and wait the whole process. The decision was simple... Stay up and cook or throw it in the slow cooker and put a timer and go to sleep? But my friend Dee made it on the stove and she says it came out perfect. So if you don't have a slow cooker or you just want it now, make it on the stove. 

Enough talking lets start with the fun stuff!!

Tools:

 Crock-pot(mine is small so if you have the big one double the recipe)/ Knife/ Cutting board/Food processor with an S blade or potato masher and a bowl/ small skillet

Ingredients:

 3 Cups of redskin potatoes (peeled and chopped)
1 1/2 Cups of veggie stock
1/2 Cup of frozen organic corn
1/2 Tsp dried oregano
1/4 Tsp cumin
1/2 Tbsp garlic powder (I used more about 1 Tbsp because I love it) 

3-4 Florets of Cauliflower
1/2 Lb. Mushrooms diced  (I used button mushrooms... MmMm)
1 Tsp Balsamic Vinegar
1/4 Tsp water
1/2 Tsp Italian seasoning

Directions:

1. Place the potatoes, the stock, the corn, the oregano and cumin in the slow cooker.
2. Cook on low for 6-8 hours and on high for 4 hours.
3. Steam the cauliflower and mash it then place in a bowl until the soup is ready to go.
**on the stove it should take 40 minutes max**

Prior to serving:

1.Scoop out 3/4 of the potatoes in the slow cooker and place in the food processor add the cauliflower. Pulse and add a Tbsp of the broth in the slow cooker. this will make the mashed potatoes.
2. Start adding the potatoes back in the slow cooker about a tablespoon at a time and make sure to make them dissolve in the broth; make sure to add all of the mashed potato back this will create your cream.
3. Heat up the skillet and add the water and the mushrooms cook them down and add the balsamic vinegar and the Italian seasoning.
4. Add the Garlic powder to the soup and stir then add the mushrooms.
5. ENJOY!


PS** I forgot to take a picture but I'll make it again soon and I promise one**