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    Potato Leek Soup (IP or Crockpot)


    Source of Recipe


    Kathy's adapted from various recipes

    List of Ingredients




    1 lb. Yukon gold potatoes, quartered
    3 leeks, cut off dark green. Use only white part
    3 tbsp flour
    1 medium onion, chopped
    10 baby carrots, or 3 reg. sized
    1 stalk celery, chopped
    4 cups hot water, * If using chicken broth, omit this and bouillon
    4 tsp. chicken bouillon powder, * See above
    2 tsp. cayenne pepper
    3 tsp. garlic
    dash parsley flakes
    3 tbsp. butter
    12 oz. cream, or evaporated milk, *Add later
    1 pkg. bacon, cooked, *Save 1/2 for topping
    1 cup cheddar cheese, shredded

    Recipe



    INSTANT POT:

    Add potatoes, leeks, onion, carrots and celery to instant pot.
    Sprinkle with flour and toss till well coated.
    Add 1/2 of cooked bacon, then water, bouillon, seasonings and butter.
    Set on "Soup" to cook for 15 minutes.
    Use pressure is released.
    Blend with immersion blender, leaving a few potato chunks.
    Stir in cream, cheese and remaining bacon.
    Cover and heat to melt cheese.

    CROCKPOT:

    Place potatoes and leeks in crock pot.
    Sprinkle with flour and toss till well coated.
    Add chicken stock and stir.
    Add remaining ingredients except cream and 1/2 bacon (add later).
    Cook on LOW 7-9 hr. or HIGH for 4 hrs.

    Blend with immersion blender.
    Stir in cream, cheese and remaining bacon.
    Cover and heat an additional 15 mins. to melt cheese.

    SUGGESTION: Serve in baked acorn squash bowl! Delicious!

 

 

 


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