Biting winds, sub-zero temperatures, and snow in the south… Winter is keeping much of the country in a deep freeze, but you can’t let Old Man Winter win. Our potato leek soup is a twist on a classic, with bacon and a pinch of thyme, and it comes together quite impressively in a slow cooker. The result is a hearty soup that warms you up from the inside out, so no amount of snow or sleet can hold you back.
Slow Cooker Potato Leek Soup
3 pounds potatoes, peeled
3 large leeks
8 oz. bacon, cut in 1/2-inch pieces
1 cup dry white wine
6 cups chicken broth
1 cup milk
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
Cut potatoes into 1/2-inch cubes. Place in a large mixing bowl and cover with cold water. Set aside.
To clean leeks, place in a colander and toss gently under running water. Trim both root and leaf ends and thinly slice.
In stove-top safe slow cooker vessel or frying pan over medium-high heat, cook bacon until crisp. Remove bacon and reserve for garnish. Add leeks to bacon drippings and cook until they begin to wilt. Add wine, cook 2 minutes.
Whisk together chicken broth, milk, flour, salt, thyme and pepper. Add to slow cooker. Drain potatoes and add to slow cooker.
Place stove-top safe vessel in slow cooker. Cover slow cooker and cook on HIGH 4 to 5 hours or LOW for 6 to 7 hours.
With a hand blender
, blend soup to desired texture. Can be left chunky, if desired. Serve with reserved bacon as garnish. Drizzle with olive oil, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/