SLOW COOKER POTATO-LEEK SOUP
Even my one year old will eat this. It is delicious served in a sourdough bread bowl and is particularly good on an autumn day. It comes together easily, too.
Provided by GiddyUpGo
Categories Potato
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
- In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
- Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.
Nutrition Facts : Calories 539.7, Fat 23.9, SaturatedFat 9, Cholesterol 47, Sodium 749.7, Carbohydrate 63.1, Fiber 6, Sugar 8.3, Protein 18.6
EASY SLOW COOKER POTATO-LEEK SOUP
Make and share this Easy Slow Cooker Potato-Leek Soup recipe from Food.com.
Provided by Chef Emanuela
Categories Potato
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredient and cook on low for 8-10 hours. Add evaporated milk and cheese if used, in the last 30 minutes. Taste and adjust seasonings. Save some potatoes and mash the rest of them with a potato masher or handheld blender to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
Nutrition Facts : Calories 306.4, Fat 9.4, SaturatedFat 4.4, Cholesterol 23.7, Sodium 533.9, Carbohydrate 44.7, Fiber 5.3, Sugar 4.8, Protein 12.3
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
SLOW COOKER VEGAN LEEK AND POTATO SOUP
A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.
- Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.
- Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 35.7 g, Fat 11 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 200 mg, Sugar 4.6 g
SLOW COOKER POTATO-BACON SOUP
Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!
Provided by meyer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 10
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
- Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
- Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
- Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
- Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g
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