› Budget Menu & Dirt Cheap Recipes › Dump Recipes › Crockpot: Potato-Leek Soup with Stilton
Tagged: potato soup
- This topic has 1 reply, 1 voice, and was last updated January 5, 2006 at 4:19 pm by .
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- January 5, 2006 at 4:19 pm #235389Liss
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 & StewsAmount Measure Ingredient — Preparation Method
..
.
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 tasteIn 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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› Budget Menu & Dirt Cheap Recipes › Dump Recipes › Crockpot: Potato-Leek Soup with Stilton