Potato and Leek Soup
This week's venture started out because the I decided that I wasn't going to do any more tomato based soups for a while, and was asking for suggestions. As I read off a list of potential dinner ideas I came across this one. My roommate voted for it, and then, what choice did I have? So, despite the fact that I had never cooked with leeks before, I opted to give it a go-for. After a comedy of errors, we ended up with the final dish, as follows:
1 12-ounce can evaporated milk
1 cup flour
4 cups water
2 tablespoons margarine
10 small-ish potatoes, diced
2 med onions, diced
2 green peppers (I think red peppers might be a bit more fun and colorful, but I haven't tried them), diced
2 cups chopped leeks
dried dillweed (to taste, about 2 tsp)
16 ounce container sour cream
Salt and pepper (to taste)
In crockpot gradually stir water and evaporated milk into flour until smooth. Add margarine, potatoes, onions, peppers, leeks, and dillweed.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Make sure potatoes are tender before proceeding.
If you're cooking on the low setting, switch it to high. In a large bowl, stir 2-3 cups soup mixture into sour cream. Pour back into the crockpot. Cover and cook for 10 minutes.
Spoon into bowls, garnish with parsley, sliced leek, or a dash of dillweed, if desired.
1 12-ounce can evaporated milk
1 cup flour
4 cups water
2 tablespoons margarine
10 small-ish potatoes, diced
2 med onions, diced
2 green peppers (I think red peppers might be a bit more fun and colorful, but I haven't tried them), diced
2 cups chopped leeks
dried dillweed (to taste, about 2 tsp)
16 ounce container sour cream
Salt and pepper (to taste)
In crockpot gradually stir water and evaporated milk into flour until smooth. Add margarine, potatoes, onions, peppers, leeks, and dillweed.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Make sure potatoes are tender before proceeding.
If you're cooking on the low setting, switch it to high. In a large bowl, stir 2-3 cups soup mixture into sour cream. Pour back into the crockpot. Cover and cook for 10 minutes.
Spoon into bowls, garnish with parsley, sliced leek, or a dash of dillweed, if desired.
posted by granola girl at 9:37 PM
2 Comments:
I was really surprised that this dish turned out as well as it did. It is very rich, and needs salt and pepper, so don't forget that. Also, it's an onion soup, so chew gum after eating, accordingly.
This soup was a raging success. I've had to make two batches in the last week to keep up with house-hold demand! W00t!
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