Ingredients:
1/2 - 1 TBSP Olive Oil
8 medium sized potatoes, cubed
2 medium size carrots, sliced
2 celery stalks, sliced
1 cup sliced red pepper
1 small white or yellow onion, chopped
12 salad savoy leaves, torn
3/4 tsp salt
1/2 TBSP garlic powder
1 cup warmed diced ham (optional)
For the Roux:
2 TBSP olive oil
4 TBSP flour
2 cups 1% milk
Combine potatoes, carrots, celery, salt, and garlic powder in crock pot and cover with water. Cook on low setting until tender (I left mine for 4 hours). You could choose another cooking method for the potatoes, carrots, and celery - but this is what worked for me because I wanted to cook them while I was out of the house for a few hours. You could also boil them on the stovetop, or roast them. When these have 20 minutes left, saute the onion. When the onion turns clear, add the red pepper, and then finally for the last couple of minutes - the salad savoy.
In a large pot, prepare the roux by first heating the olive oil over medium heat. Once the oil is heated, whisk in the flour and cook a few minutes until it forms a thick, pale colored paste. Continuing to stir it with the wisk, slowly stir in the milk - taking care not to scald it. Using an immersion blender, blend the milk with the roux until there are no remaining lumps. Strain the vegetables from the crock pot, and add them to the mixture. Also add the sauteed onion, red pepper, and salad savoy (setting aside about 1/3 of the salad savoy to add later). Blend the mixture until smooth and creamy. Add remaining salad savoy and stir. Serve immediately.
*If desired, add diced pieces of ham