A hearty slow cooker soup that warms you up from the inside out.
3 pounds potatoes, peeled
3 large leeks
8 oz. bacon, cut in 1/2-inch pieces
1 cup dry white wine
6 cups chicken broth
1 cup milk
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
Cut potatoes into 1/2-inch cubes. Place in a large mixing bowl and cover with cold water. Set aside.
To clean leeks, place in a colander and toss gently under running water. Trim both root and leaf ends and thinly slice.
In stove-top safe slow cooker vessel or frying pan over medium-high heat, cook bacon until crisp. Remove bacon and reserve for garnish. Add leeks to bacon drippings and cook until they begin to wilt. Add wine, cook 2 minutes.
Whisk together chicken broth, milk, flour, salt, thyme and pepper. Add to slow cooker. Drain potatoes and add to slow cooker.
Place stove-top safe vessel in slow cooker. Cover slow cooker and cook on HIGH 4 to 5 hours or LOW for 6 to 7 hours.
With a hand blender, blend soup to desired texture. Can be left chunky, if desired. Serve with reserved bacon, rosemary and drizzle with oil olive, if desired.
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