Cream of Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup all-purpose flour4 cups chicken broth or stock4 Lg. potatoes, peeled and diced4 leeks, white part only, chopped2 stalks celery, diced2 cloves garlic, finely chopped1 Tablespoon finely chopped fressh parsleysalt to tasteCayenne pepper to taste1 can evaporated milk1/2 cup sour cream1 cup shredded sharp cheddar cheese1-2 Tablespoons finely chopped fresh chives, to garnish (optional)
Place the flour in a small bowl and gradually stir in about 1 cup of broth until smooth.
combine the potatoes, leeks, celery, garlic, parsely, salt, and cayenne n a slow cooker. Pour in the broth and flour mixture and the remaining 2 cups of the broth. Stir gently to mix.
Cover and cook on low until the the vegetables are very tender, 7-9 hours.
Stir in the evaporated milk, sour cream, and cheese and cook for 1 hour more.
Serve hot, garnished with the chives, if desired.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MORETHENAMOM39.
combine the potatoes, leeks, celery, garlic, parsely, salt, and cayenne n a slow cooker. Pour in the broth and flour mixture and the remaining 2 cups of the broth. Stir gently to mix.
Cover and cook on low until the the vegetables are very tender, 7-9 hours.
Stir in the evaporated milk, sour cream, and cheese and cook for 1 hour more.
Serve hot, garnished with the chives, if desired.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MORETHENAMOM39.
Nutritional Info Amount Per Serving
- Calories: 474.6
- Total Fat: 15.8 g
- Cholesterol: 49.4 mg
- Sodium: 1,646.5 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 7.1 g
- Protein: 17.3 g
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