Cream of cauliflower-broccoli-leek & chicken soup (2 cup serving)

Organic ingredients are best in this!
1 pound ground turkey thighs
1 head cauliflower, washed and somewhat chopped [large pieces okay]
1 bunch broccoli, washed and somewhat chopped [large pieces okay]
2 medium-large carrots, washed and coarsely chopped
3 cloves garlic, finely minced
2 large leeks, thoroughly washed, coarsely chopped [I used about 2/3 of green and all of white]
2 ounces Reggio cheese rinds
2 1/2 cartons (Total 10 cups) chicken broth [works fine to use one kind; nutritional info differed for the two brands I had on hand, so listed separately above]
1 can (15 ounce) Carnation low-fat evaporated milk

Saute ground turkey in non-stick skillet until no longer pink. Add to 6 quart crock pot. Add all chopped vegetables. Pour chicken broth over all and stir.
Cook on high for 6 hours, until all vegetables are very soft. When done, blend in short bursts, using handheld immersion blender until desired consistency.
Add one can (13 ounces) evaporated milk and cheese rinds. Reset crock-pot to high for 30 minutes. Stir thoroughly to blend well. Serve.
Made about 16 cups, I think. So, probably 8 two-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CSMNETC.