Potato Leek Soup
--3 large leeks, cleaned and diced (you only use the white part)
--1 medium yellow onion, chopped
--1 pound brown potatoes (weigh them---you'll only need 2 or 3)
--5 cups broth (chicken or vegetable)
--1/2 tsp thyme
--1/4 tsp black pepper
--2 cloves chopped garlic
--1 cup heavy cream (optional)
The Directions.
Use at least a 5qt cooker. Peel the potatoes and chop up everything that needs to be, then throw it all in the cooker.
If you are going to use heavy cream, you don't add that until cooking is complete.
Cover and cook on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don't have an immersible blender, blend in small batches CAREFULLY in your traditional blender.
Stir in heavy cream, if desired.
* * *
I didn't use the heavy cream. I also don't use the "immersible blender" ... Though the site I got this recipe from is very useful and pretty awesome, they do have an obsession with having everything blended together.
To save time in the morning, I chop everything up that needs it, rinse thoroughly, and put in a bowl in the fridge, ready for morning. Then, throw it all in, turn the cooker on low, and come home to a snazzy supper.
I had never heard of leeks before this recipe. I had to track down someone in produce to show me what they were. I misunderstood exactly what the recipe was calling for (3 leeks total) and bought three *bunches* of leeks. Each bunch is technically 3 large leeks. Basically, a leek is a form of sweet onion, and it looks like an overgrown green onion. So, I've got enough to make two more batches of the soup.
As with any onion, it has lots and lots of layers. There's lots of dirt and grime and gritty yucky stuff between each layer, so cut it up like you would a carrot, then push out on the center to create lots and lots of really thin rings, then rinse them under cold water, a few handfuls at a time.
Though there technically are potatoes in this soup, you wouldn't really know it. It's kind of like a French Onion soup with just a hint of sweetness. After sampling a couple spoonfuls, I added about a half-teaspoon or so of whatever kind of "not butter-butter" I had, and it went from ok to yummy. The cream might do the same, but I wonder how many carbs that would add to it?
--1 medium yellow onion, chopped
--1 pound brown potatoes (weigh them---you'll only need 2 or 3)
--5 cups broth (chicken or vegetable)
--1/2 tsp thyme
--1/4 tsp black pepper
--2 cloves chopped garlic
--1 cup heavy cream (optional)
The Directions.
Use at least a 5qt cooker. Peel the potatoes and chop up everything that needs to be, then throw it all in the cooker.
If you are going to use heavy cream, you don't add that until cooking is complete.
Cover and cook on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don't have an immersible blender, blend in small batches CAREFULLY in your traditional blender.
Stir in heavy cream, if desired.
* * *
I didn't use the heavy cream. I also don't use the "immersible blender" ... Though the site I got this recipe from is very useful and pretty awesome, they do have an obsession with having everything blended together.
To save time in the morning, I chop everything up that needs it, rinse thoroughly, and put in a bowl in the fridge, ready for morning. Then, throw it all in, turn the cooker on low, and come home to a snazzy supper.
I had never heard of leeks before this recipe. I had to track down someone in produce to show me what they were. I misunderstood exactly what the recipe was calling for (3 leeks total) and bought three *bunches* of leeks. Each bunch is technically 3 large leeks. Basically, a leek is a form of sweet onion, and it looks like an overgrown green onion. So, I've got enough to make two more batches of the soup.
As with any onion, it has lots and lots of layers. There's lots of dirt and grime and gritty yucky stuff between each layer, so cut it up like you would a carrot, then push out on the center to create lots and lots of really thin rings, then rinse them under cold water, a few handfuls at a time.
Though there technically are potatoes in this soup, you wouldn't really know it. It's kind of like a French Onion soup with just a hint of sweetness. After sampling a couple spoonfuls, I added about a half-teaspoon or so of whatever kind of "not butter-butter" I had, and it went from ok to yummy. The cream might do the same, but I wonder how many carbs that would add to it?