Reality has typeset in . Our weather has shifted from being in the 70 ’s at the commencement of the calendar week to a prognosis of blow bustle – all within a 4 daylight period . Yes , I live it is Ohio , but I never seem to get used to that drastic modification .
This means that it is time to let the grillroom have a rest , and get the cooking stove top bend on . And what better way to warm up than with a tasty pipe bowl of soup . In the past we have post our recipes for our Garden Chili , Vegetable Soup , and Tomato Soup . But this time I thought I would make a classic dish with a new twist . Potato and Leek Soup – made in the crock - pot .
scallion search a lot like a green onion plant from the outside .
Leeks look a lot like a green onion from the outside.
This recipe is extremely prosperous – requiring only a few basic ingredients . you’re able to make it the night before and sour the crock - pot on when you entrust in the morning . When you walk back in the door later that day , you are only minutes away from a raging , respectable repast . And for those who do n’t eat dairy mathematical product – no worries – the rude creamy texture is yummy without the heavy cream and butter call for in many potato soup recipe .
And one last note on using leeks . leek are part of the onion fellowship that can be grown in almost any environment . They have a milder flavor of traditional green onion . Just ensure you rinse off them well because between the layer of the leeks crap / sand will settle . And if you ca n’t find leeks in your area – simply fill in green onion plant .
check that to rinse off each layer of the leek to absent any dirt or sand .
Make sure to rinse each layer of the leek to remove any dirt or sand.
Ingredients:6 medium Russet or Yukon Gold potatoes4 medium Leeks4 - 6 cups of vegetable or poulet brothsalt and white pepper to tasteoptional : 1/2 teaspoon ground cayenne pepper
Four leeks look like a sight when chopped up , but with such a mild tone it is a perfect fit for this soup .
instruction :
Four leeks look like a lot when chopped up, but with such a mild flavor it is a perfect fit for this soup.
1 . wash out the exterior of the leek . Using a knife , trim off the bottom of the scallion and cut off the top unripened leaf – leaving only the light unripe portion . contract the scallion in half - length wise . Remove and discard ( or compost ) the out layer of the leek . Rinse each bed of the leek under dusty water , making indisputable all dirt is removed . trim in little half - moon piece . Add to crock - flowerpot .
We habituate our own Yukon Gold potatoes and leeks from our garden .
2 . Peel and dice the potatoes into roughly 1/2 column inch cubes . Add to lampblack - jackpot .
We use our own Yukon Gold potatoes and leeks from our garden.
3 . screening white potato vine and leeks with 4 - 6 cups of broth . you could use unpatterned water if you like , however , the Malcolm stock add up a great depth of sapidity to the soup .
Add the white potato , broth , and seasonings and heat on grim for 5 - 7 hr .
4 . Add salt and pepper to taste . ( We used approximately 1 teaspoonful of salt and 1/2 teaspoonful blackened pepper and 1/2 teaspoonful of cayenne Madagascar pepper )
Add the potatoes, broth, and seasonings and heat on low for 5-7 hours.
5 . move around crock - pot on downhearted for 5 - 7 hours .
Using an ducking liquidiser make it easy to strain
6 . Using an immersion blender , puree soup to desire body . you could also use a blender by filling it half full and puree in clutch .
Using an immersion blender makes it easy to puree
Serve warm with your favorite toasted bread or sandwich !
delight !
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Mary and Jim
Potato and Leek Soup
Ingredients
Instructions
Notes
Recipe good manners of Old World Garden Farms
