Ingredients for - Loaded Potato-Leek Soup
1.
1 medium leek
2.
1-1/2 pounds potatoes (about 2 large), peeled and finely chopped
3.
2 cups fresh cauliflowerets
4.
3/4 teaspoon rubbed sage
7.
4 cups reduced-sodium chicken or vegetable broth
10.
Sour cream, optional
How to cook deliciously - Loaded Potato-Leek Soup
1 . Stage
Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender.
2 . Stage
In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.
Recipe information
Cooking:
20 min.
Servings per container:
6
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