Week 3: Potato Leek Soup

Total Time: 8 hours

Yield: 4-6 servings

Ingredients:

• 2 lb potatoes, peeled and diced
• 2 medium leeks, washed and finely chopped
• 3 Tbsp all-purpose flour
• 1 box (32 oz.) vegetable broth
• 1/4 cup butter
• 1 pt heavy cream (or half and half)
• salt and pepper, to taste
• 1 cup shredded cheese, optional

Steps:

1. Wash, peel, and dice the potatoes. Also wash and dice the leeks. Place potatoes in crockpot. Sprinkle with the flour and stir to coat.

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2. Add leeks and vegetable broth. Stir. Then add butter and push it to the bottom. Cover and cook for 8 hours on LOW. Stir periodically.

3. Once potatoes are soft, pour the soup into a blender and blend until smooth. Return the soup to the crockpot and add heavy cream. Stir well.

4. If you want to add cheese, do so now. Also, add salt and pepper to taste. Enjoy.