Saturday, January 31, 2009

Creamy Leek & Potato Soup

(8 servings)

6 medium leeks (2 pounds) thinly sliced
4 meduim potatoes (1 1/2 pounds) cut into 1/2 inch cubes
2 cans (14.5 oz each) ready-to-serve chicken or veg. broth
1/4 cup butter
1/2 t salt
1/4 t pepper
1 cup half-and-half
chopped fresh chives, if desired

1. Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low 8-10 hrs or high 4-5 hrs until tender.
3. Blend/puree soup by pouring it into food processor (in batches) or use a hand held blender to blend it right in the slow cooker. Stir in half-and-half.
4. Cover and cook on low heat 20-30 min or until hot. Sprinkle with chives.
5. Serve hot or cold.

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