Tuesday, January 25, 2011

Creamy Potato Leek Soup

When I saw this soup on Sisters Cafe, I was really excited to try it because I had never cooked with leeks before.  I really liked using them, and will definitely do it again in the future.  They have a really great, light, oniony flavor.  This soup was really yummy.  Everyone really liked it, including my husband, who isn't the biggest soup fan.  It did need a little salt when I served it, and I recommend not leaving the bacon and cheddar behind.  They were a great addition to the flavor of the soup. 

Creamy Potato Leek Soup

6 medium potatoes, peeled and diced
2 leeks, washed, sliced, including white and light green parts
1 cup chopped onion
1 carrot, sliced (I used 2)
1 stalk of celery, sliced (I used 3)
4 cups chicken broth
1 Tb dried parsley flakes (I left this out because I didn't have any)
1 tsp garlic salt
2 Tb butter
12 oz. can evaporated milk
12 oz. bacon, cooked and crumbled
sharp cheddar cheese, shredded

Combine everything except last 4 ingredients in crockpot. Cook on low 7-9 hours or on high 3-4 hours. Stir in butter and the can of evaporated milk the last 45 minutes. Serve hot topped with bacon and cheddar.

1 comment:

Lee-ann Cannon said...

Oh My Gosh M.A. This was the best potato soup I have ever tasted! Thank you for helping me be a better cook!!

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