CHUNKY POTATO LEEK SOUP SLOW COOKER RECIPES

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CHUNKY POTATO LEEK SOUP RECIPE: HOW TO MAKE IT



Chunky Potato Leek Soup Recipe: How to Make It image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 15

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 593mg sodium, CarbohydrateContent 32g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 starch

SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW COOKER ...



Slow Cooker Potato Soup Recipe - How to Make Slow Cooker ... image

This easy slow cooker potato soup is a comforting weeknight meal the whole family will love.

Provided by THEPIONEERWOMAN.COM

Categories     feed a crowd    appetizers    comfort food    dinner    soup

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

6

slices bacon, chopped

2 lb.

russet potatoes, peeled and cubed

3

celery stalks, sliced

1

large leek, cleaned and chopped

3

garlic cloves, finely chopped

4 c.

chicken stock

1 tsp.

kosher salt

6

sprigs of fresh thyme

1/2 tsp.

ground black pepper

3/4 c.

sour cream, plus more for garnish

To serve: Shredded cheddar cheese, chopped chives, sour cream, reserved bacon

Steps:

  • Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 
    Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.  Remove the thyme sprigs and discard. Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 - 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top. 

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