Son no. 2 asked for a potato soup this week, no problem for me to satisfy his wish. His decoration shows, that he liked the
Potato-Leek Soup
from the slow cooker. I didn’t puree all to have some chunks left.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Potato-Leek Soup |
| Categories: | Soup, Slow Cooker, Crockpot |
| Yield: | 6 Servings |
Ingredients
| 4 | Medium-size leeks (white part only), washed well | ||
| — and thinly sliced (about 4 cups, 350 g, | |||
| — prepared weight) | |||
| 4 | Medium-size to large russet potatoes, peeled and | ||
| — diced, 852 g | |||
| 4-6 | cups | Water or vegetable or chicken broth | |
| Salt to taste | |||
| 2 | tablesp. | Unsalted butter | |
| French bread for serving |
Source
 * |
Not Your Mother’s Slow Cooker Cookbook * ISBN 978-155832245-5 |
| Edited *RK* 05/17/2009 by | |
| Ulrike Westphal |
Directions
1. Put the leeks and potatoes in the slow cooker. Add enough of the water or broth to just cover them. Cover and cook on LOW until the potatoes are tender, 5 to 7 hours.
2. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Add the salt and butter, swirling until it is melted. Ladle the hot soup into bowls and serve immediately with French bread.
:COOKER: Medium round or oval, 3,5 l, Ulrike: Crock-Pot 3.5 Liter<*
:SETTING AND COOK TIME: LOW for 5 to 7 hours
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This is my 17th post for Debbies Souper Sunday
more recipes and entries in English
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