Crockpot: Potato-Leek Soup with Stilton

[Melissa Burnell]

Potato-Leek Soup with Stilton

Recipe By :America’s Best Slow Cooker Recipes, Donna-Marie Pye
Serving Size : 6 Preparation Time :0:00
Categories : America’s Best Slow Cooker Rec Soups & Stews

Amount Measure Ingredient — Preparation Method
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.

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2 tablespoons butter or margarine
3 leeks (white part only) — trimmed, well-rinsed
&
sliced
1 medium onion — chopped
4 medium potatoes — peeled & chopped
6 cups vegetarian chicken broth or vegetable
broth
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch nutmeg
1 cup whipping cream — (35%)
crumbled Stilton cheese
salt & pepper to taste

In a large pot, heat butter over medium high heat. Add leeks and
onion;
cover, reduce heat to medium-low and cook for 10 minutes or until
tender.
Transfer to a slow cooker.

Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low
for 8
to 0 hours or on high for 4 to 6 hours, until vegetables are tender.

Transfer soup to a blender or food processor. In batches, puree soup
until
smooth. Season to taste with salt & pepper.

Return soup to slow
cooker;
stir in cream. Cover and cook on high for 15 to 20 minutes or until
heated
through.

Crumble cheese into bottom of individual serving bowls and ladle in
soup.
If desired, sprinkle with additional Stilton. Season to taste with
salt &
pepper.

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