Yep, It's That Time Again

What time? Soup time! And more specifically, Crock Pot soup time! What can I say? I am addicted to my new one, and the numerous new recipes I have to go with it. And with the temperatures not rising out of the teens for day time highs, the arctic chill screams for more soup meals. I try to limit it to once per week, but to be honest, if I am cold, there is going to be soup on the table!

When I was trying to "prioritize" the new soups I have to try, so basically putting them in order of "drool factor" this was one that had to be put at the front of the line, for one simple reason. Leeks. I love leeks, but don't get to cook with them nearly enough. Have you ever had them? They look like giant green onions, but have a much milder flavor. They give a dish a slight onion flavor in the background without overpowering the dish. And one thing they were meant to be cooked with are potatoes.

Now when you buy them at the store, they will more than likely have the dark green stems attached. These will not be used. And when you chop and prepare them, here is a great tip. Slice the white and light green part down the middle, vertically. Then slice each piece into half moon shapes, separating the pieces. Fill your sink, or a large bowl, with cold water. Place the separated pieces into the water and gently shake with your fingers. Leeks grow in soil, and it gets into the layers. By doing this, you separate the layers, washing them thoroughly. The dirt and grit will fall to the bottom while the pieces of leek will float. Remove them from the water with your hands or a slotted spoon and place in a colander to drain/dry.

This soup is so creamy with great flavor and is truly "set it and forget it". Serve some sliced bread or maybe my Easy Yeast Rolls, or even Cheddar Biscuits on the side for a full, satisfying and comforting meal. As long as winter sticks around, you can be sure to find more soups here on EMM and I'm guessing a majority those are going to include the Crock Pot!

Potato and Leek Soup Adapted from Crock Pot
5 c. frozen shredded hashbrowns
1 (10 3/4 oz) can cream of potato soup, undiluted
1 (5 oz) can evaporated milk
1 (14 oz ) can chicken broth
3 leeks, cleaned and sliced
2 ribs celery, finely chopped
12 slices pre cooked bacon, crisp and chopped
1/2 c. milk
1/2 c. sour cream
Salt and Pepper to taste
Real bacon bits, for garnish

Combine potatoes, leeks, soup, evaporated milk, chicken broth, crisp bacon, salt and pepper in Crock Pot. Stir well. Cook on LOW 6-7 hours. After 1 hour, add 1/2 c. milk. Throughout cooking, stir about every 30 minutes. Just before serving stir in sour cream and garnish with bacon bits.

Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013

Soup at Very Good Recipes
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