Looking for a hearty soup for these snowy winter days? How about some potato-leek soup made in the slow-cooker? This is a simple recipe using items that most people have in their kitchen already (you may have to make a trip to get the leeks) and lends itself to substitutions. The soup can be eaten as is (chunky, with a great broth) or can be partially mashed or even pureed, depending upon the texture you prefer. Throw everything into the slow-cooker first thing in the morning and the soup will be ready to warm you up at dinnertime.
Liberty Market can set you up with everything required (although the availability of leeks varies) including the milk, if you have a herd share. Pick up some spelt bread to serve with the soup and you’re in business! Be sure to wash the leeks quite well to remove any sand.
Potato leek soup in the slow cooker
- 4 cups diced potatoes
- 3 to 4 cups thinly sliced leeks (3 or 4 leeks)
- 1 bunch green onions, chopped (or ½ cup finely chopped sweet onion)
- 2 cups vegetable broth (canned, bouillon, or base)
- 4 to 6 slices bacon, cooked, drained, and crumbled (fake bacon works just fine)
- ½ cup milk and ½ cup cream OR 1 cup evaporated milk
- 1/2 to 1 cup shredded cheese (optional)
- Salt and pepper to taste
Combine all ingredients and cook on low for 8 to 10 hours. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
Serves 4 to 6
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