Potato and Leek Soup

With Optional Vegetarian Revisions

Katie Bell
Katie Bell, Yahoo! Contributor Network
Feb 1, 2011 "Share your voice on Yahoo! websites. Start Here."
This is a warm and comforting soup for any cold winter day. When I have vegetarian friends over for dinner, I simply exchange the chicken broth with the same amount of vegetable broth.
Category
Soup, Stews and Chili
Cuisine
British
Main Ingredients
Slow Cooker
Prep Time
 10 min
Cook Time
3 hrs  
Total Time
3 hrs  10 min

Ingredients

Serves 4
3lb Bag Russet Potatoes
Two 14.5 oz Cans Chicken Broth
Two Stocks or to taste Leeks
Print Recipe

Directions for Potato and Leek Soup

1
Wash potatoes
Wash and be sure to remove any eyes that may have grown.
2
Chop Potatoes
Cut into cubes. I prefer to leave the skin in place since the skin of the Russet is not tough; it gives the soup an appealing color variation.
3
Dice Leeks
I prefer to keep the leek bits on the chunky side.
4
Potatoes
Place potatoes into crock
5
Broth
Add broth to crock
6
Add Leeks to crock
No need to mix here, it will be done soon enough.
7
Add water sufficient to cover potatoes only slightly
Add less if you desire a thicker soup.
8
Turn crock pot on High
Let sit for 3-5 hours. Potatoes are very forgiving, and I never have a real distinct cook-time. Just give the potatoes a "fork test" to see when tender.
9
30 min before finished (before dinner time)
Mash potatoes with a masher. Be sure to use a spoon to lift off the bottom of pot in order to prevent burning. I like to keep the soup with chunks of potato, but the texture is completely up to you.
10
Cover
Let sit for remaining time
11
Serve in your favorite soup bowls.
This recipe serves 4 hearty bowl fulls. If you have extras, these make great freezer soups!
Tip
For vegetarian option, simply substitute Chicken Broth for Vegetable Broth

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