Golden Vegetable Soup

When it got really cold back in January and February, it was necessary to start making a lot of soup.  This one was easy to make, since you just throw everyone in the crock pot.  And the homemade creme fraiche is pretty darn good.  I like the fresh tangy bite it adds to the earthy soup.  And this works with any veggies.  I had a hodge podge in my fridge that I used.

Recipe: Golden Vegetable Soup (from One Perfect Bite)
Ingredients:
2 tbsp butter
1 lb baby carrots
2 lbs russet potatoes
2 large leeks
~1 lb turnip roots
1 large onion
4 cups vegetable stock
1.5 cups water
s&p to taste

Creme Fraiche:
1 cup heavy cream
1/3 cup sour cream or buttermilk
2 tbsp plain yogurt

Directions:
Rub bottom half of slow cooker with butter.  Add carrots, potatoes, leeks, turnips and onions.  Add water and broth, and cook on low until vegetables are tender, about 6-8 hours.

Using an immersion blender, puree soup.  Season to taste with s&p.

For each serving, swirl in a heaping spoonful of creme fraiche (directions to make, below).  Serve with crusty bread.

For creme fraiche, combine cream, sour cream and yogurt in a small bowl.  Whisk until smooth.  Cover with plastic wrap and let stand at room temperature until thickened, 6-8 hours or overnight.  The longer it sits, the thicker it will get.  Cover and refrigerate until needed.