01-24-2017, 05:34 PM
(This post was last modified: 01-24-2017, 05:37 PM by Orange rabbit.)
Hello all food lovers......
This past weekend I made potato leek soup in the slow cooker. Another super easy one to make and delicious. I am continuously amazed that I can do this.
So here is the recipe....enjoy!
3 medium russet potatoes peeled and diced
3 leeks cleaned and diced --approx. 5 cups diced.
1/2 cup sweet onion diced
3 gloves garlic minced
4 cups vegetable STOCK, 1 cup water. ( I use stock instead of broth because it is less salty
4 sprigs of thyme. If you can find lemon thyme use that
7 oz plain low fat Greek yogurt
1 tablespoon lemon
1 1/2 teaspoon salt
1/4 teaspoon pepper
Chives for garnish
Add all above to slow cooker in the order listed except the yogurt and lemon. Cook high 3-4 hrs or slow 7-8 hrs
Whe done remove thyme sprigs. Stir in yogurt and lemon. Might need to store a bit more to make it smooth for r put into an immersion blender. I just stirred it.
Garnish with chives.
Important to keep yogurt close to room temperature before putting into soup to prevent it from curdling.
Once again I had some fresh, French bread, a small green salad and a glass of wine.
Mmmmmmm good.
Pictures of my meal below
My meal potato leek soup.
This past weekend I made potato leek soup in the slow cooker. Another super easy one to make and delicious. I am continuously amazed that I can do this.
So here is the recipe....enjoy!
3 medium russet potatoes peeled and diced
3 leeks cleaned and diced --approx. 5 cups diced.
1/2 cup sweet onion diced
3 gloves garlic minced
4 cups vegetable STOCK, 1 cup water. ( I use stock instead of broth because it is less salty
4 sprigs of thyme. If you can find lemon thyme use that
7 oz plain low fat Greek yogurt
1 tablespoon lemon
1 1/2 teaspoon salt
1/4 teaspoon pepper
Chives for garnish
Add all above to slow cooker in the order listed except the yogurt and lemon. Cook high 3-4 hrs or slow 7-8 hrs
Whe done remove thyme sprigs. Stir in yogurt and lemon. Might need to store a bit more to make it smooth for r put into an immersion blender. I just stirred it.
Garnish with chives.
Important to keep yogurt close to room temperature before putting into soup to prevent it from curdling.
Once again I had some fresh, French bread, a small green salad and a glass of wine.
Mmmmmmm good.
Pictures of my meal below
My meal potato leek soup.