First, let me just tell you how much I hate New Year’s Resolutions. I hate them. That’s how much. Too much pressure. When I decide on a resolution, I have to do it right there and then. If I wait until the 2nd of January, it won’t happen. Ever.
For that reason I decided to stop holding off on a few things that I had in mind for 2013. One of them was this; Savory Sundays. Lemme tell you why. I have so many recipes and photos in the queue that my hard drive is about to crash. Most of them are savory dishes. You do know that we don’t eat Rocky Road Fudge Brownies for dinner, right? I mean, I do, but I share this home with a few others and they kinda want something savory before diving into the brownies.
Right now, at this very moment, I am making this Slow Cooker Leek and Potato Soup, again. We have had this 3 times in the last 2 months. If you hadn’t noticed, I use my slow cooker a lot. You can see the evidence here and here. For me it really is the only way to get other things done. Come 10 am I just start to throw things into the slow cooker pot, turn it on, cross my fingers and pray that it will be as good as I imagine it. Most of the time it is.
Now go and start peeling some potatoes so you can serve dinner by 5ish tonight.
- 2 large leeks, washed, ends trimmed, thinly sliced
- 4 large russet potatoes, peeled and quartered
- 3 carrots, washed and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 4 to 6 cups vegetable broth, or enough to cover the vegetables
- croutons and fresh parsley for garnish
- heavy cream (optional)
- Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.
- Season with salt and pepper to taste.
- Add in the vegetable broth, just to cover the vegetables.
- Cover and cook on HIGH for 4 hours, or LOW for 6 hours.
- Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches; DO NOT pour the whole soup into the food processor all at once.
- Taste for salt and pepper.
- Ladle the soup into bowls.
- Add croutons and parsley.
- Drizzle some heavy cream on top right before serving. (optional)