This potato leek soup is quick to prepare, slow to cook, and piping hot and delicious when it's ready to serve. You probably have all of the ingredients lying around the house - but remember to make sure your leeks are nice and fresh. It's also important to note that you also need a blender for this recipe.
You can cook this low and slow for 8 hours, but you can also crank it up high and cook it for about 4. Either way, stir the potatoes periodically.
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Ingredients:
2 lb potatoes, peeled and diced
2 medium leeks, washed and finely chopped
3 Tbsp all-purpose flour
1 box (32 oz.) vegetable broth
1/4 cup butter
1 pt heavy cream (or half and half)
salt and pepper, to taste
1 cup shredded cheese (optional)
2 medium leeks, washed and finely chopped
3 Tbsp all-purpose flour
1 box (32 oz.) vegetable broth
1/4 cup butter
1 pt heavy cream (or half and half)
salt and pepper, to taste
1 cup shredded cheese (optional)
Getting started:
1. Wash, peel, and dice your potatoes. Then wash and dice the leeks. Put the potatoes in your slow cooker - sprinkly it with flour, and stir.
2. Then, add the leeks and vegetable broth, stir, then plop in your butter and push it to the bottom.
3. Cover and cook on low for 8 hours on. Stir it periodically.
4. After the potatoes are nice and soft, pour it all into a blender and blend it until smooth. Put the soup back in the crockpot, and add the cream - remember to stir it up well. If you want to add the cheese, add it now here too.
5. Let the soup warm back up, add salt and pepper to taste, and you're ready to serve. This soup is going to be amazing with a nice big piece of french bread, or even in a bread bowl.
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Check out the video below to get started.