Dad’s ultimate comfort food. A smooth blend of leeks, potatoes and onions slow cooked in a rich chicken broth.
- 3 large leeks, cleaned and cut into 1/2 inch pieces
- 2 large onions, chopped into large dice
- 4 large russet potatoes, peeled and cut into large chunks
- 6 cups of rich chicken stock – more if needed.
- Parsley stalks (you can also add a bay leaf)
- Salt and pepper to taste
- About 1/2 cup of heavy cream (optional) or salted butter.
- Thick slices of fresh crusty baguette.
- Depending on the number of servings, the soup ingredients can easily be adjusted by adding some leeks and another potato. Add a cup of liquid per extra serving. Adjust seasonings.
- Clean the leeks thoroughly.
- Chop all the vegetable and distribute evenly in the slow cooker.
- Season with salt and pepper. Add parsley and optional bay leaf.
- Pour hot chicken broth over the vegetables.
- Set slow cooker to LOW for 6 to 8 hours.
- Allow the soup to cool a little.
- Remove the bay leaf if you used any and cream the vegetables and broth in a blender, using an immersion blender or with a regular potato masher.
- You can also purée a couple ladles of vegetables and roughly mash the rest for a soup with some texture.
- Reheat the soup and stir in the cream just before serving.
- Another option is to simply serve the steaming hot soup without the addition of cream and top with a pat of butter.
- A slice of baguette on the side is a must. That’s the way Grandma served it up.
- Bon Appétit!
- Serving Size: 6