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Potato Leek Soup/Crockpot

Source of Recipe

Jen/quadruped (EDC)


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3543.1

List of Ingredients

2 T. butter
3 leeks (white parts) trimmed, rinsed and sliced
1 medium onion, chopped
4 medium potatoes, peeled and chopped
6 c. chicken stock (I use broth)
1 t. salt
1/2 t. pepper
pinch ground nutmeg
1 c. whipping cream
crumbled Stilton cheese


Recipe

Heat butter over medium/high heat in large pot. Add leeks and onions, cover. Cook over medium heat for 10 minutes or until tender. Put in slow cooker.

Add potatoes, stock, salt, pepper and nutmeg. Cook on low (8-10 hours) or high (4 - 6 hours) until vegetables are tender.

Transfer soup to blender or food processor in batches, process until smooth. Add salt and pepper to taste.

Return soup to slow cooker, stir in cream. Cover and cook on high 15 to 20 minutes until heated through.

Crumble cheese into individual soup bowls and ladle in soup. You can add more cheese or salt and pepper on top.