I bookmarked this soup ages ago because I thought my husband would really like it, but I held off making it because it's not very healthy and it's kind of an expensive soup to make. He's on vacation from work this week though, so I've been trying lots of new recipes out on him. We both liked it (and so did one of two toddlers), but it's not something I foresee myself making very often. We'd rather spend extra money and calories on something a little more decadent!
4 T butter
2 leeks, finely chopped
6 C potatoes, cut into 1⁄2-inch pieces
4 C chicken broth
3/4 C skim milk
1/4 C cream
2 C cheddar cheese, grated
6 green onions, finely chopped
8 strips bacon, cooked crisp and crumbled
Salt and pepper to taste
Hot sauce, to taste
1 C sour cream, for serving
2 leeks, finely chopped
6 C potatoes, cut into 1⁄2-inch pieces
4 C chicken broth
3/4 C skim milk
1/4 C cream
2 C cheddar cheese, grated
6 green onions, finely chopped
8 strips bacon, cooked crisp and crumbled
Salt and pepper to taste
Hot sauce, to taste
1 C sour cream, for serving
Heat the butter in a large pot over medium-high heat. Add the leeks and sauté for 2 to 3 minutes, until softened. Place leeks into slow cooker and add the potatoes and broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender.
Using an immersion blender, purée the mixture.
Add the milk, cheese, green onions, and bacon. Set heat to low, cover, and cook for an additional 1 hour. Season to taste with salt, pepper, and hot sauce. Serve bowls garnished with sour cream.
Using an immersion blender, purée the mixture.
Add the milk, cheese, green onions, and bacon. Set heat to low, cover, and cook for an additional 1 hour. Season to taste with salt, pepper, and hot sauce. Serve bowls garnished with sour cream.
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