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French Leek & Potato Soup




Source of Recipe


jenv71


List of Ingredients




6 leeks, white and light green parts only, thinly sliced
4 medium potatoes, peeled and cut into 1/2-inch (1 cm) cubes
4 cups (1 L) chicken stock
1/4 cup (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream or half-and-half
Chopped fresh chives for garnish


Recipe



Combine all ingredients except the cream and chives in a slow cooker and cook covered on low for 8 to 10 hours, or on high for 4 to 5 hours. Puree in batches in an electric blender or food processor and return to the slow cooker. Stir in the cream and cook covered 20 to 30 minutes. Serve garnished with chopped chives. Serves 6 to 8.