Leek and Potato Soup

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Source Fresh Slowcooking

Preparation Time

Serves

AmountIngredientPreparation
4 cups chicken or vegetable broth
6 tbsp unsalted butter
2 lbs (5 medium-sized) Yukon Gold Potatoes peeled diced (1-inch)
11 cups (4-5 pounds) leeks chopped
1 tsp salt
2 tbsp fresh parsley
2 bay leaves
3 sprigs fresh thyme
1 cup water
1 tsp pepper
2 bulbs garlic roasted

1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections.

2. Add potatoes, butter and leeks, chicken stock and water to the slow cooker. Stir in the garlic, thyme and bay leaves. Make sure the leeks are submerged.

3. Cook on low for 4 hours, or high setting for 2 hours.

4. Remove sprigs of thyme and bay leaves. Puree in blender or food processor.

5. Garnish with parsley, sprinkle with salt and pepper.

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