I make this a lot in the fall and winter months. It is one of my favorite dishes, especially when I make fresh bread to go with it.
It is best if you have an immersion blender. You can just blend right in your crock-pot with one of these bad boys! If not you can transfer the soup into a food processor or blender.
Ladle it into a bowl. I usually add a cheese instead of cream, because I like the flavor. I usually use a Gouda, or Swiss. I put in the croutons and parsley, then the cheese. Then I either brown the cheese in the oven, or with a torch. Yum!
- 2 large leeks, washed, ends trimmed, thinly sliced
- 4 large russet potatoes, peeled and quartered
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 to 6 cups vegetable broth, or enough to cover the vegetables
- Heavy cream, or cheese (optional)
It is best if you have an immersion blender. You can just blend right in your crock-pot with one of these bad boys! If not you can transfer the soup into a food processor or blender.
Ladle it into a bowl. I usually add a cheese instead of cream, because I like the flavor. I usually use a Gouda, or Swiss. I put in the croutons and parsley, then the cheese. Then I either brown the cheese in the oven, or with a torch. Yum!
