This creamy soup loaded with chicken, potatoes & leeks, made in slow cooker - perfect for dinner.
medium leeks (2 pounds), thinly sliced
medium potatoes (1 1/2 pounds), cut into 1/2-inch cubes
cans (14 1/2 ounces each) ready-to-serve chicken or vegetable broth
cup margarine or butter
Chopped fresh chives, if desired
Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.
Leeks grow best in sand soil and the broad, flat leaves of a leek wrap around each other, making the perfect place for sand to hide. The easiest way to remove the sand is to cut the leek lengthwise, almost to the root end. Hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.
Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, 1/2 cup sliced green onions.
This is really an all-season soup. Serve it warm on a chilly evening, and sprinkle each serving with crumbled cooked bacon to added a hearty smoke flavor. Or in the summer, chill it in the refrigerator, and you'll have a delicious, refreshing chilled soup ready to enjoy on the deck.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.