Rustic Potato and Leek Soup
(Adapted from Slow Cooker Revolution, America’s Test Kitchen 2011)
A popular family soup from Mary Sadick
Serves 6 to 8
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 onion, peeled and minced
- 1 garlic clove, minced
- 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried
- 6 cups vegetable broth
- 1 ½ pounds red potatoes (about 4 medium), scrubbed and cut into ½ inch pieces
- 3 carrots, peeled and cut into ½ inch pieces
- 2 bay leaves
- ½ cup heavy cream
- 2 tablespoons minced fresh dill
- Salt and pepper
Melt the butter in a 12-inch skillet over medium-high heat. Add the leeks, onion, garlic, and thyme and cook until the onion is soften and lightly browned, 10 to 12 minutes. Stir in 1 cup broth, scraping up any browned bits; transfer to a slow cooker.
Stir the remaining 5 cups broth, the potatoes, carrots, and bay leaves into the slow cooker. Cover and cook on low for 4 to 6 hours, until the vegetables are tender.
Discard the bay leaves. Purée three-quarters of the soup in small batches, being careful to protect against hot liquid. Stir in the cream and let sit until heated through about 5 minutes. Stir in the dill, and season with salt and pepper.