Reality has set in. Our weather has shifted from being in the 70’s at the beginning of the week to a forecast of snow flurries – all within a 4 day period.  Yes, I know it is Ohio, but I never seem to get used to that drastic change.

This means that it is time to let the grill have a rest, and get the stove top turned on. And what better way to warm up than with a tasty bowl of soup.  In the past we have posted 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.

This recipe is extremely easy – requiring only a few basic ingredients. You can make it the night before and turn the crock-pot on when you leave in the morning. When you walk back in the door later that day, you are only minutes away from a hot, healthy meal. And for those who don’t eat dairy products – no worries – the natural creamy texture is delicious without the heavy cream and butter called for in many potato soup recipes.

And one last note on using leeks.  Leeks are part of the onion family that can be grown in almost any environment.  They have a milder flavor of traditional green onions.  Just make sure you rinse them well because between the layers of the leeks dirt/sand will settle.  And if you can’t find leeks in your area – simply substitute green onions.

Crock-pot Potato and Leek Soup

Ingredients:
6 medium Russet or Yukon Gold potatoes
4 medium Leeks
4-6 cups of vegetable or chicken broth
salt and pepper to taste
optional: 1/2 teaspoon ground cayenne pepper

Instructions:

1. Wash the outside of the leeks. Using a knife, trim off the bottom of the leek and cut off the top green leaves – leaving only the light green portion.  Cut the leek in half-length wise.  Remove and discard (or compost) the outer layer of the leek.  Rinse each layer of the leek under cold water, making sure all dirt is removed. Cut in small half-moon slices. Add to crock-pot.

2. Peel and dice the potatoes into approximately 1/2 inch cubes. Add to crock-pot.

3. Cover potatoes and leeks with 4-6 cups of broth.  You can use plain water if you like, however, the stock adds a great depth of flavor to the soup.

4. Add salt and pepper to taste. (We used approximately 1 teaspoon of salt and 1/2 teaspoon black pepper and 1/2 teaspoon of cayenne pepper)

5. Turn crock-pot on low for 5-7 hours.

6. Using an immersion blender, puree soup to desired consistency. You can also use a blender by filling it half full and puree in batches.

Serve warm with your favorite toasted bread or sandwich!

Enjoy!

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Mary and Jim