Potato-Leek Soup

Modified from Not Your Mother's Slow Cooker Cookbook

***needs a crockpot***

4 medium leeks (whites only), washed and thinly sliced [about 4 cups]

4 medium russet potatoes, peeled and diced

4-6 cups vegetable or chicken broth

salt to taste

2 tbsp butter

[next time I'm going to add one pkg (12 oz) of frozen peas to the mix...the book offered a bunch of variations...this is part of one and I think will really help as this is a little bland (crackers do help a lot), but the sweetness of the peas should make a big difference...you'd add them one hour before you finish the soup and get to pureeing it.]

Put leeks and potatoes in crockpot. Add enough broth to just cover them. Cover and cook on low for 5-7 hours (until potatoes are tender). Puree soup with immersion blender (or dump it in your blender if you don't have an immersion one, but the immersion ones are REALLY COOL). Add salt and butter and stir until melted. Serve immediately (with bread is best)

Makes 6 servings.

Check out my other crockpot recipes.