POTATO LEEK SOUP WITH SOUR CREAM RECIPES

Steps:

• {"@type": "HowToStep","text": "Peel and dice the onion. Cut off the root and the green part of the leeks and throw them away. Wash the white part thoroughly and cut into thin slices. Sauté the leeks and the onion in butter for 10 minutes or until opaque. " }
• {"@type": "HowToStep","text": "Fry the bacon and set aside." }
• {"@type": "HowToStep","text": "Peel the potatoes and cut in 1/4 inch slices." }
• {"@type": "HowToStep","text": "Combine all ingredients except for the sour cream, cheddar cheese and bacon in a large saucepan and simmer on medium heat until the potatoes are soft. " }
• {"@type": "HowToStep","text": "Put the potatoes in blender or food processor (without the liquid) a small amount at a time and blend until smooth. " }
• {"@type": "HowToStep","text": "Fold in the sour cream. Add the potato mixture back to the reserved soup and stir until combined. Add extra salt, pepper or sage to taste. " }
• {"@type": "HowToStep","text": "Serve the soup garnished with cheddar cheese and crumbled bacon." }

Steps:

• Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.