Slow Cooker Potato Leek Soup

Slow Cooker Potato Leek Soup

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 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

Directions

  1. Cut potatoes into 1/2-inch cubes. Place in a large mixing bowl and cover with cold water. Set aside.
  2. To clean leeks, place in a colander and toss gently under running water.  Trim both root and leaf ends and thinly slice.
  3. 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.
  4. Whisk together chicken broth, milk, flour, salt, thyme and pepper.  Add to slow cooker. Drain potatoes and add to slow cooker.
  5. 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.
  6. 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.

Serves:  6-8

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