In the crock pot today: Potato-Leek Soup. Smells scrummy! Here's the recipe from a new cookbook called "Not Your Mother's Slow Cooker Cookbook", a Yule gift from Auntie Lori.
The traditional recipe can be found in Julia Child's "Mastering The Art of French Cooking" and that is where the authors got the inspiration for the recipe below. Julia suggests adding in veggies like carrots or spinach or watercress. I'm trying it as below first and next time I'll do additions. Also, the name for this soup in French is potage a la bonne femme or "the good wife's soup". So there.
For this recipe, you will need a Medium round or oval crockpot.
Settings: Cook on LOW for 5-7 hours
4 medium-size leeks (white part only), washed well and thinly sliced (about 4 cups)
4 medium-size to large russet potatoes, peeled and diced
4-6 cups water or vegetable or chicken broth
Salt to taste
2 Tbsp unsalted butter
French bread for serving
1. Put the leeks and potatoes in the slow cooker. Add enough of the water or broth to just cover them. Cover and cook on LOW until the potatoes are tender, 5 to 7 hours.
2. Puree the soup with a handheld immersion blender (hint: gift idea!!!) or transfer to a food processor or blender and puree in batches. Add the salt and butter, swirling until it is melted. Ladle the hot soup into bowls and serve immediately with French bread.
So, who's coming for dinner tonight?