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
from the slow cooker. I didn’t puree all to have some chunks left.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Categories:||Soup, Slow Cooker, Crockpot|
|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|
|French bread for serving|
|*||Not Your Mother’s Slow Cooker Cookbook *
|Edited *RK* 05/17/2009 by|
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
This is my 17th post for Debbies Souper Sunday
more recipes and entries in English
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