Potato Leek Soup

• Total: 3 hr 15 min
• Prep: 45 min
• Cook: 2 hours 30 min
• Yield: 6 to 8 servings

Ingredients

2 tablespoons butter
3 leeks (white part only) well rinsed and sliced
1 medium chopped onion
4 medium potatoes, peeled and chopped
6 cups chicken stock
1 cup heavy cream
1/4 lb smoked ham (pre-cooked)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tbs sage
1/2 teaspoon red pepper

Directions

1. In large pot, heat butter over medium-high heat. Add leeks and onoins; cover, reduce heat to medium-low and cook for 10 minutes or until tender.
2. Add potatoes, stock, seasonings. Cover and cook on low-medium heat for 2 hours or until vegetables are tender.
3. Stir in cream. Using immersion blender, puree until smooth. Add ham. Season with (truffle) salt and pepper to taste.
4. Return to medium heat for 15 minutes or until heated through.
5. Crumble cheese into bottom of bowl and ladel in soup. Optionally top with additional cheese.

Serve immediately.

Blue cheese or roquefort can be substituted. Leeks must be cleaned carefully to remove sand.
Can be kept refrigerated for up to 3 days, or frozen for 3 months. Add water to reheat.

*Ref: modified from America’s Best slow cooker recipes ISBN 0-7788-0022-9