Recently we have been getting lots of various potatoes from our wonderful CSA. I was trying to decide what to do with them all when a friend posted a link to a potato soup recipe that she tried and said was wonderful. I used that recipe as a place to start, but I also knew I wanted to add some sweet potatoes to the mix. After pondering that for a while I decided that I wanted to add a little nutritional punch to this soup, and I happened to have some organic cauliflower hanging out in my freezer. I decided to add it just like I did with great success in my Cauliflower, Broccoli and Cheese Soup. I also decided to throw some carrots in there for good measure.The end result is a thick and rich soup with a slightly sweet flavor. I topped mine with chunks of thick cut bacon, sharp cheddar cheese, jalapeño peppers and sour cream. Perfect! This is a slow cooker recipe (and I prefer all of my soups low and slow, they just taste better to me!) so be prepared to cook this all day long for dinner in the evening or you could start the night before if you want it for lunch the next day like I did.