Potato Leek Soup with Stilton

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* Exported from MasterCook *

 

Potato-Leek Soup with Stilton

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter or margarine

3 leeks (white part only) -- trimmed, well-rinsed &

sliced

1 medium onion -- chopped

4 medium potatoes -- peeled & chopped

6 cups vegetarian chicken broth or vegetable

broth

1 teaspoon salt

1/2 teaspoon black pepper

1 pinch nutmeg

1 cup whipping cream -- (35%)

crumbled Stilton cheese

salt & pepper to taste

 

In a large pot, heat butter over medium high heat. Add leeks and onion;

cover, reduce heat to medium-low and cook for 10 minutes or until tender.

Transfer to a slow cooker.

 

Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low for 8

to 0 hours or on high for 4 to 6 hours, until vegetables are tender.

 

Transfer soup to a blender or food processor. In batches, puree soup until

smooth. Season to taste with salt & pepper. Return soup to slow cooker;

stir in cream. Cover and cook on high for 15 to 20 minutes or until heated

through.

 

Crumble cheese into bottom of individual serving bowls and ladle in soup.

If desired, sprinkle with additional Stilton. Season to taste with salt &

pepper.

 

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 432 Calories; 23g Fat (46.1% calories

from fat); 9g Protein; 50g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol;

2050mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat

Milk; 4 1/2 Fat.

 

 

Nutr. Assoc. : 0 793 0 0 5439 0 0 0 0 5771 0

 

 

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