Crockpot Potato Leek Soup

3 large leeks, cleaned and diced (you only use the white part)
1 medium yellow onion, chopped
1 pound brown potatoes (weigh them—you’ll only need 2 or 3)
5 c. broth (chicken or vegetable)
1/2 tsp thyme
1/4 tsp black pepper
2 cloves chopped garlic
1 c. heavy cream (optional)

Peel the potatoes and chop everything up and toss it in with the broth and the spices. If you are going to use heavy cream, you don’t add that until cooking is complete. Cover and cook on low for 7-9 hours, or on high for about 4. When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify. If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender. Stir in heavy cream, if desired.

Recipe taken from A Year of Slow Cooking by Stephanie O’Dea


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