Ingredients:
- 5 to 6 medium potatoes, peeled, diced
- 4 leeks, white and light green, thinly sliced
- 1 cup chopped onion
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- chopped chives, fresh or frozen
Preparation:
In crockpot combine potatoes, leeks, onion, and chicken broth. Cover and cook on HIGH for 2 1/2 to 3 hours, until vegetables are tender. Puree in blender or food mill; return to the slow cooker. Stir in milk and cream. Cover and cook on HIGH for about 1 hour. Thin with more milk or cream, if necessary. Chill thoroughly and serve with chopped chives.Serves 6
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Slow Cooker Soup Recipes Index
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