Potato Leek Soup (a'la crock pot)
4 large potatoes
2-3 cups of leeks sliced and washed well (use the white or light green parts only)
water to cover most of the potatoes
1 stick of unsalted butter
1-2 tablespoons of flour (for thickness)
1 cup of heavy cream
1 cup of buttermilk
sea salt (you can use regular salt, season to taste)
pepper
- Slice the potatoes (or cube them if you'd prefer), slice about 1/2 cm and wash the leeks. Wash the leeks very well, dirt hides between the layers. I like to put them in a bowl of water as I cut them and then swish them around so the dirt falls to the bottom of the bowl.
- Layer potato, leek, pads of butter, salt and pepper. I usually make about three layers.
- Pour enough water to cover most of the potatoes, layer the rest of your butter across the top
- Cook on low for 6 hours
- This is optional, depending on how soupy you want your soup. Pour about 2 cups of your soup into a blender or food processor. Mix in the flour, heavy cream and butter milk and blend. The more flour you add, the thicker the consistency.
- Or you can just add the buttermilk and heavy cream.
- Stir back into crock pot and serve.
This can be served hot or cold. We like to load up our carbs and use some sort of bread. Every time I make this recipe I make some small change. It's hard to mess this one up, unless you don't wash your leeks well enough. Be prepared to feel warm and fuzzy then fat and lazy. :) Enjoy!
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