Creamy Leek and Potato Soup (from Betty Crocker's
Slow Cooker Cookbook c.1999)
6 Medium Leeks (If you use the entire plant as I
recommend, you can just use 1 leek)
4
Medium Potatoes (1 1/2 pounds), cut into 1/2 inch cubes
2 cans (14 1/2 ounces
each) ready-to-serve vegetable broth (you could also make your own broth)
1/4
cup margarine or butter
1/2 tsp salt
1/4 tsp pepper
1 cup half-and-half
Chopped fresh chives, if desired
- Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4-5 hours) or until vegetables are
tender.
- Pour vegetable mixture by batches into blender or food processor. Cover
and blend on high speed until smooth; return to cooker. Stir in half-and-half.
- Cover
and cook on low heat setting 20 to 30 minutes or until hot.
- Sprinkle with chives.
