A simple and satisfying soup on a fall day is one of life's pleasures. This is an easy recipe for a delicious potato leek soup that you can make in the slow cooker. It requires only a bit of chopping of the vegetables and then pureeing at the end of the cooking time. This is going to go well with the Croque Madam Muffins I am going to serve for dinner tonight.
The recipe is called Two-Way Potato-Leek Soup from The French Slow Cooker by Michele Scicolone. It's titled Two-Way Potato-Leek Soup because you can serve it either hot or cold. I am always looking for easy slow cooker recipes and this one fits the bill. This is a rather complete cookbook of recipes from soups to desserts, including a chapter on souffles, quiches and other egg dishes you can make in a slow cooker.
Recipe based on Two-Way Potato-Leek Soup
The French Slow Cooker
Michele Scicolone
Copyright 2012
Ingredients:
2 medium onions, sliced
2 medium leeks, trimmed, well washed and sliced
4 medium boiling potatoes, cleaned and sliced (I used Honey Gold)
4 cups broth (store bought okay); chicken broth, vegetable broth, or water. (I prefer to use chicken broth).
4 cups water
Salt and freshly ground pepper
1/2 cup heavy cream
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In a large slow cooker, combine the onions, leeks, potatoes, broth and water. Add salt and pepper to taste. Cover and cook on low for 8 hours, or until the vegetables are tender.
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Let cool slightly. Transfer the soup to a blender or use an immersion blender to puree until smooth. Stir in the cream and taste for seasoning, adjust as necessary. Serve hot or chill completely and serve cold.
Makes 6 servings.
Some variations:
Serve hot or cold with chopped chives and a drizzle of creme fraiche or heavy cream.
Serve hot topped with crumbly bacon or hot topped with crumbled blue cheese.
Some people may not know the proper way to clean leeks. It's easy! Click here.
You will love the velvety texture and flavor of this versatile soup, serve it cold in the summer or hot on chilly days.
The recipe is called Two-Way Potato-Leek Soup from The French Slow Cooker by Michele Scicolone. It's titled Two-Way Potato-Leek Soup because you can serve it either hot or cold. I am always looking for easy slow cooker recipes and this one fits the bill. This is a rather complete cookbook of recipes from soups to desserts, including a chapter on souffles, quiches and other egg dishes you can make in a slow cooker.
Recipe based on Two-Way Potato-Leek Soup
The French Slow Cooker
Michele Scicolone
Copyright 2012
Ingredients:
2 medium onions, sliced
2 medium leeks, trimmed, well washed and sliced
4 medium boiling potatoes, cleaned and sliced (I used Honey Gold)
4 cups broth (store bought okay); chicken broth, vegetable broth, or water. (I prefer to use chicken broth).
4 cups water
Salt and freshly ground pepper
1/2 cup heavy cream
In a large slow cooker, combine the onions, leeks, potatoes, broth and water. Add salt and pepper to taste. Cover and cook on low for 8 hours, or until the vegetables are tender.
Let cool slightly. Transfer the soup to a blender or use an immersion blender to puree until smooth. Stir in the cream and taste for seasoning, adjust as necessary. Serve hot or chill completely and serve cold.
Makes 6 servings.
Some variations:
Serve hot or cold with chopped chives and a drizzle of creme fraiche or heavy cream.
Serve hot topped with crumbly bacon or hot topped with crumbled blue cheese.
Some people may not know the proper way to clean leeks. It's easy! Click here.
You will love the velvety texture and flavor of this versatile soup, serve it cold in the summer or hot on chilly days.
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