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Receta Creamy Leek And Potato Soup
by Global Cookbook

Creamy Leek And Potato Soup
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Ingredientes

  • 6 med leeks (2 pounds), thinly sliced
  • 4 med potatoes (1-1/2 pounds), cut into 1/2-inch cubes
  • 2 x 14-1/2 oz cans chicken or possibly vegetable broth
  • 1/4 c. margarine or possibly butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 c. half-and-half minced fresh chives if you like

Direcciones

  1. Mix all ingredients except half-and-half and chives in 3-1/2 to 6-qt slow cooker.
  2. Cover and cook on low heat setting 8 to 10 hrs (or possibly high heat setting 4 to 5 hrs) or possibly till vegetables are tender.
  3. Pour vegetable mix by batches into blender or possibly food processor. Cover and blend on high speed till smooth; return to cooker. Stir in half-and-half.
  4. Cover and cook on low heat setting 20 to 30 min or possibly till warm. Sprinkle with chives.
  5. Serving Ideas : This is really an all-season soup. Serve it hot on a chilly evening, and sprinkle each serving with crumbled cooked bacon to add in a hearty smoke flavor. Or possibly in the summer, refrigerateit in the refrigerator and you'll have a delicious, refreshing chilled soup ready to enjoy on the deck.
  6. NOTES : INGREDIENT SUBSTITUTION: Leeks are very tasty but do take a few more min to clean. To save time, use a minced large onion instead of the leeks. Or possibly use a minced medium onion and, for a little color, 1/2 c. sliced green onions.