Potato Leek Soup Recipe
Ingredients
2 pounds potatoes (about 5 to 6 medium), peeled and cut into 3/4-inch cubes
3 tablespoons all-purpose flour
5 cups homemade or canned chicken broth
2 medium leeks (white and tender green), rinsed well and chopped
6 tablespoons chopped fresh dill or 2 1/2 tablespoons dried dill weed
1 to 1 1/2 cups chopped cooked ham or 1 1/2 cups cooked, shelled, and deveined shrimp
3/4 cup heavy cream
How to make Potato Leek Soup
1. Place the potatoes in a 4-quart electric slow cooker. Sprinkle on the flour and toss well. Add the chicken broth, mixing well. Stir in the leeks and 3 tablespoons of the fresh dill or 1 1/2 tablespoons of the dried.2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the potatoes are tender. In a blender or a food processor, puree 1 to 2 cups of the potatoes and leeks with a little of the soup liquid and return to the soup remaining in the slow cooker. Stir in the ham, cream, and remaining 3 tablespoons fresh dill or 1 tablespoon dried. Cover and heat 5 to 10 minutes longer.
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Potato Leek Soup
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