Tagged: potato soup
- This topic has 1 reply, 1 voice, and was last updated January 5, 2006 at 4:19 pm by .
- January 5, 2006 at 4:19 pm #235389
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
2 tablespoons butter or margarine
3 leeks (white part only) — trimmed, well-rinsed
1 medium onion — chopped
4 medium potatoes — peeled & chopped
6 cups vegetarian chicken broth or vegetable
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
cover, reduce heat to medium-low and cook for 10 minutes or until
Transfer to a slow cooker.
Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low
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
smooth. Season to taste with salt & pepper.
Return soup to slow
stir in cream. Cover and cook on high for 15 to 20 minutes or until
Crumble cheese into bottom of individual serving bowls and ladle in
If desired, sprinkle with additional Stilton. Season to taste with
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