> 1 1/2 lbs golden potatoes
> 2 parsnips
> 1 medium onion
> 3 large stalks celery
> 2 tbsp olive oil
> 1 tbsp minced garlic
> 4 cups vegetable broth or chicken broth
> 1 cup water
> 3 cups cauliflower florets
> 1 tbsp chopped chives
Peel and chop the potatoes and parsnips and place in a slow cooker bowl. Chop the onion and celery.
In a 12-inch skillet, heat the oil on medium. Add the onion and celery. Season with salt. Cook 6–8 min., until golden, stirring often. Add the garlic and cook 1 min. Transfer contents of skillet to slow cooker bowl and add the broth, water, and cauliflower.
Cover and cook 6–8 hours on low, until vegetables are very tender. With immersion blender, purée soup until mostly smooth. Season with salt and pepper to taste. Garnish with the chives.
Add crumbled bacon for salty crunch.