Creamy Leek and Potato Soup

I am always on the look out for new recipe’s to use in my crock pot. I made this one on Sunday – it was delicious! I plan to make it again very soon.

Creamy Leek and Potato Soup

6 medium leeks (2 pounds), thinkly sliced
4 medium potatoes (1 1/2 pounds), cut into 1/2 inch cubes
2 cans (14 1/2 ounces each) ready to serve chicken or vegetable broth
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
Chopped fresh chives, if desired

1. Mix all ingredients except half-and-half and chives in crock pot.
2. Cover and cook on low heat setting 8-10 hours (or on high for 4-5 hours).
3. Pour vegetable mixture by batches into blender. Cover and blend on high untill smooth; return to cooker. Stir in half-and-half.
4. Cover and cook on low for 20 – 30 minutes or until hot. Sprinkle with chives.

Makes 8 servings.


1 Comment

  1. Jennifer Straussberger said,

    November 14, 2008 at 6:46 pm

    Hey, April! I love cooking in my crock pot, too! Here is one of my most favorite recipes–the flavor of this steak is out of this world!!

    Swiss Steak

    Round Steak
    1 can Golden Mushroom soup
    2 packets Lipton dry soup–Beefy Mushroom
    flour, salt, and pepper
    1 stick margarine

    Sift together flour, salt, and pepper. Coat steaks with the mixture. Meanwhile, melt margarine in a skillet. Brown the steaks on both sides in the skillet (this does not take long at all–maybe 10 or 15 seconds per side).

    Mix together soup, soup packets, and 1 can of water.

    In a crock pot, layer the steaks and the soup mixture. Cook on low 8-10 hours.
    The gravy is awesome served with mashed potatoes (you may want to add some cornstarch to thicken it). Enjoy!

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