POTATO LEEK SOUP
2 large leeks
1 large carrot
1 bunch of celery
1.5 to 2 lbs of potatoes
1 sm bunch of green onion
1 carton of chicken broth
1/2 cup of garlic/basil pesto
2 cups of whole or 2% milk
2 T of chicken bouillon
Option: 1.5 lbs Turkey sausage or bacon crumbles
2 T of butter or veg oil
Season with: salt, pepper, garlic, poultry seasoning, and/or any blend of your favorite savory herbs and spices to taste.
Chop and toss all ingredients in a crockpot, low heat, for 5.5 hours(ish).
Chop potatoes and carrot and begin simmering in broth.
Chop and Sauté leeks, onion, celery, and optional sausage in butter or oil.
Add the sautéed veggies, pesto, and seasoning.
Continue simmering until potatoes and carrots are very soft.
Add bouillon and an optional cup or two of water for more broth.
Continue simmering, add milk, and season to taste.
Remove from heat, stir in chopped green onion and optional bacon crumbles.
Let stand for 15-30 mins.
Stir and serve.
Courtesy of Dani Banks.
Have questions? Contact us.