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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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1001 Best Slow Cooker Recipes Ingredients:
1 1/2 cups vegetable broth |
1 cup apple cider |
2 1/2 cups thinly sliced leeks (white part only) |
1/4 cup chopped celery |
2 tablespoons chopped green bell peppers |
1/2 teaspoon dried thyme leaves |
1/4 teaspoon dry mustard |
2 -3 teaspoons worcestershire sauce |
1/3 cup milk |
2 tablespoons cornstarch |
1 cup shredded cheddar cheese |
salt and pepper |
finely chopped thyme or parsley |
Directions:
1. Combine all ingredients except milk, cornstarch, salt and pepper, cheese and thyme in slow cooker and cook on high 2-3 hours.
2. Stir in combined milk and cornstarch, stirring 2-3 minutes.
3. Add cheese, stirring until melted; season to taste with salt and pepper. Sprinkle each bowl of soup with thyme.
4. Variation: make soup as above. Sauté 2 cups of peeled sliced apples in 1-2 tablespoons butter for 2 minutes.
5. Sprinkle with 1/3 cup light brown sugar. Cook over medium heat, stirring occasionally until apples are tender, 3-4 minutes. Spoon apples into bottom of soup bowls and ladle soup over.
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