Crock Pot Potato And Leek Soup Recipe Recipe For Deviled

WINTER LEEK AND POTATO SOUP

Steps:

• Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
• Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
• Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
• Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

CREAMY SLOW COOKER POTATO LEEK SOUP

Steps:

• Combine the potatoes, parsley, water, leeks, salt, pepper, onions, butter, carrot, celery, and chicken bouillon cubes in a crock pot. Mix well. Cover the crock pot and cook on low heat for 4-6 hours or until the vegetables are tender. Add the evaporated milk to the crock pot and turn the heat to high heat. Let cook for 30 minutes or until heated through. Serve the soup garnished with additional chopped parsley, if desired.

POTATO AND LEEK SOUP

Steps:

• Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

CROCK-POT POTATO LEEK SOUP

Steps:

• Combine all of the ingredients except for the half and half and cheese in the crock-pot. Set the crock-pot on low for 5 and 6 hours.
• When the crock-pot is done cooking, stir in the half and half.
• Puree the soup until smooth, using an immersion blender or puree in 2 batches in a blender. Return the soup to the crock-pot, if necessary.
• Set the crock-pot back on low for an additional 30 more minutes.
• When the crock-pot has finished, stir in the cheese to the soup; stir to melt the cheese. Serve soup with croutons or crusty bread and the rest of the wine used in the soup!

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

Steps:

• Cut all the above vegetables into bite size pieces.
• Put all the ingredients into the crock pot except the milk and chives.
• Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
• Stir in the milk during the last hour of cooking.
• Serve with chopped chives as a garnish.
• Bon Appetit.

CROCK POT POTATO LEEK SOUP

Steps:

• Place all ingredients except milk and chives in crockpot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives.

SLOW COOKER POTATO LEEK SOUP WITH CHEDDAR

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Add the leeks and cook, stirring, until slightly softened and lightly browned. Add the garlic and cook 1 minute more. Transfer to the slow cooker.
• Add the potatoes, thyme sprigs, salt, pepper and broth to the slow cooker.
• Cook on low for 6 hours or high for 3-4 hours, until potatoes are soft.
• Remove and discard the thyme stems (most of the leaves will have fallen off into the soup). Blend until smooth either with an immersion blender or by transferring soup in batches to a counter-top blender.
• Stir in the shredded cheddar cheese and serve.

CROCK POT POTATO LEEK SOUP (VEGAN)

Steps:

• Wash, trim and slice leeks and scallions, using only the white and light green parts. Dice half of an onion.
• Add oil, leeks, scallions, onions, and spices to crock pot. Cook on high in your crock pot for 20 minutes.
• In the meantime, wash and peel potatoes. Cube them into 1/2" pieces.
• When the leek and onion mixture has done its time, add potatoes, vegetable broth, and water. Cook on high in crock pot for 4 hours or until potatoes are tender (or on low for 7-9 hours). Puree using immersible blender, or carefully in small batches in your countertop blender.
• Yields 10 1-cup servings.

SLOW COOKER POTATO LEEK AND CHEESE SOUP

Steps:

• Melt the butter in a skillet over medium heat. Add the sliced leeks (remember to keep some aside for serving) and salt and sauté until soft. Add the garlic; saute for 30 seconds and then remove from heat
• Pop the leeks and garlic into the slow cooker. Add in the thyme, oregano, bay leaves, white wine, broth, and potatoes and give it all a good stir
• Set the slow cooker to low for 5 hours
• After the 5 hours, add in the cream. Stir to combine and then puree the soup until smooth. If you have a stick blender then use that right in the pot, otherwise blend in batches in a regular blender (remember the soup expands when it is hot, so don't put too much in there)
• Pop everything back into the slow cooker and set to low for another 30 minutes
• After 30 mins, stir in the cheese and serve with the extra leeks and cheese

POTATO LEEK SOUP

Steps:

• Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
• Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
• Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.