Saturday, September 19, 2015

Slow Cooker Potato Leek Soup


Source: diethood.com

  • 2 large leeks, washed, ends trimmed, thinly sliced
  • 4 large russet potatoes, peeled and quartered
  • 3 carrots, washed and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 4 to 6 cups vegetable broth, or enough to cover the vegetables
  • croutons and fresh parsley for garnish (optional)
  • heavy cream (optional)

  • Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.
  • Season with salt and pepper to taste.
  • Add in the vegetable broth, just to cover the vegetables.
  • Cover and cook on HIGH for 4 hours, or LOW for 6 hours.
  • Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches
  • Taste with salt and pepper. Ladle the soup into bowls.Add croutons and parsley. Drizzle some heavy cream on top right before serving. (optional)

  • No comments: