When I wake up to a rainy and gloomy day like today the first thing I think of is…soup!
I’m sure all you soup lovers out there do the same. Right!
It’s the secret to getting past the ugliness of the day and on to your happy place.
Today I’m making another favourite, and this is one the whole family likes, including the picky eaters.
I think it’s because it is mild in flavour and has a nice, smooth texture.
Also, it’s delicious!
Get this going in your crockpot early, because cooking it on low and longer makes it much more flavourful.
This soup is a great choice for a meatless monday, as it can easily be made vegetarian by using vegetable broth.
I personally love using havarti cheese in this recipe, something I discovered by chance when I was all out of cheddar, but both cheeses do work really well.
Give it a try.
CROCKPOT LEEK AND POTATO SOUP
*this recipe was created by Mary
1 tbsp olive oil
1 tbsp butter
3 leeks, trimmed, washed and chopped
1 small onion, chopped
Dash of salt and pepper
2 potatoes, peeled, cubed
1 clove garlic, chopped
1 bay leaf
5 cups chicken broth (vegetable broth can be substituted)
1/4 cup whipping cream
1/2 cup grated cheddar or havarti cheese
Salt and pepper to taste
Croutons for garnish
In a large pan, heat oil with butter until melted, over med-high heat.
Add leeks and onion, season with salt and pepper, and cook for about 5-7 minutes, until vegetables are soft, stirring often.
Transfer veggies to your crockpot.
Add potatoes, garlic, bay leaf and top with broth.
Cook on low for 8-10 hrs, stirring occasionally if possible.
Remove bay leaf, and turn crockpot on high.
Using an immersion blender, puree soup until smooth.
Stir in cream.
Add cheese and stir until melted.
Taste and add salt and pepper if needed.
Serve topped with a few croutons, and enjoy.