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, shreddedRecipe
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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