Creamy Leek and Potato Soup

Creamy Leek and Potato Soup

piątek, 14 lutego 2014

Creamy Leek and Potato Soup

Time: 10 hrs 50 mins

Ingredients

• 6 medium leeks, thinly sliced
• 4 medium potatoes, cut into 1/2 inch cubes
• 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
• 1/4 cup margarine or 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup half-and-half
• chopped fresh chives, to garnish

Directions

• 1 Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
• 2 Cover and cook on low heat 8-10 hours or until vegetables are tender.
• 3 Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
• 4 Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.