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Potato Leek Soup

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Ingredients
  Potatoes 2 Pound, peeled and cut into 3/4 inch cubes (About 6 Medium)
  All purpose flour 3 Tablespoon
  Chicken broth 5 Cup (80 tbs) (Homemade / Canned)
  Leeks 2 Medium, rinsed well and chopped (White And Tender Green)
  Chopped fresh dill/2 1/2 tablespoons dried dill weed 6 Tablespoon
  Chopped cooked ham/1 1/2 cups cooked, shelled, and deveined shrimp 1 1⁄2 Cup (24 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
Directions

1. Place the potatoes in a 4-quart electric slow cooker. Sprinkle on the flour and toss well. Add the chicken broth, mixing well. Stir in the leeks and 3 tablespoons of the fresh dill or 1 1/2 tablespoons of the dried.
2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the potatoes are tender. In a blender or a food processor, puree 1 to 2 cups of the potatoes and leeks with a little of the soup liquid and return to the soup remaining in the slow cooker. Stir in the ham, cream, and remaining 3 tablespoons fresh dill or 1 tablespoon dried. Cover and heat 5 to 10 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable

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