Creamy Leek and Potato Soup

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Creamy Leek and Potato Soup

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Betty Crocker's Slow Cooker CB Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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6 medium leeks -- (2 pounds) thinly sliced

4 medium potatoes -- (1 1/2 lbs) cut into 1/2 " cubes

2 14.5 oz cans vegetable broth

1/4 cup butter or margarine

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup half and half

chopped fresh chives -- if desired

 

Mix all ingredients except half and half and chives in a 3 1/2 to 6 quart slow

cooker.

 

Cover and cook on low heat for 8 to 10 hours or on high heat for 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 slow cooker. Stir in half and half.

 

Cover and cook on low heat for 20 to 30 minutes or until hot. Sprinkle with

chives.

 

 

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Per Serving (excluding unknown items): 247 Calories; 11g Fat (39.3% calories

from fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol;

900mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 2

1/2 Fat.

 

NOTES : A large chopped onion or a medium onion and 1/2 cup sliced green onion

can be substituted for the leeks.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0