Creamy Leek Soup With Stilton Cheese (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 660 Minutes |
Ready In: 675 Minutes Servings: 48 |
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This recipe works best in a large slow cooker, minimum 5 quart. Vegetable stock may be used instead of chicken stock for vegetarian version. Ingredients:
2 tablespoons butter, melted |
6 cups leeks, white and light green parts, cleaned and chopped |
1 cup onion, chopped |
2 tablespoons garlic, finely chopped |
1 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
6 cups chicken stock |
3 cups potatoes, peeled and cubed |
1 cup whipping cream (35%) |
8 ounces stilton cheese, crumbled |
Directions:
1. In slow cooker stoneware, combine melted butter, leeks, onion, garlic, salt and pepper. Stir to coat thoroughly. Cover and cook on high for 30 minutes to 1 hour, until vegetables are softened. Add stock and stir to combine.
2. Add potatoes and stir well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender.
3. Working in batches, puree soup in a food processor or blender or you can use an immersion blender in the stoneware.
4. Ladle into bowls. Drizzle with whipping cream and top each serving with about 2 heaping tbsp cheese.
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