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Comforting Potato-Leek Soup

I adapted my grandmother's recipe for the slow-cooker.

Submitted by : SheilaK

(1 Rating)

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Ingredients

4
leeks (use just the white and light green parts), sliced: 3
russet potatoes, peeled and cut into small cubes: 8
sprigs flat-leaf parsley: 1 tsp.
salt: 1/2 tsp
pepper (grind it fresh): 8 cups
vegetable broth: 1/2 cup
half and half
chopped parsley or chives for garnish

Directions

Place the first six ingredients in the crockpot, making sure the vegetables are submerged in the broth. Cover, cook 4-5 hours on High or 8-10 hours on Low. Discard parsley. Puree half the soup in a blender and add back to the pot. Garnish each serving with herbs.

Serve : 4

Ready in : 4-10 hours

Reviews:(2)

KeyBiscayne5

January 12, 2010

Following on from the review, I did add some cream at the end and it was delicious!

SuSuSudio1

September 15, 2009

Not quite like my mom's; I think she used to add more cream or something. But it makes a nice meal with some bread and a salad. And of course, making it in the slow-cooker is a bonus.