Crock Pot Potato and Leek Soup (Vichyssoise)
photo by Chef Joey Z.
- Ready In:
- 4hrs 30mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 6 potatoes (I used the ones with the thin skin)
- 2 leeks
- 2 onions
- 1 carrot
- 1 stock celery
- 4 cups water
- 1 1⁄2 teaspoons salt
- 4 chicken bouillon cubes
- 1 (14 1/2 ounce) can cream of mushroom soup
- 1 (14 1/2 ounce) can cream of celery soup
- 1 tablespoon parsley flakes
- 2 tablespoons butter
- 13 ounces evaporated milk
- chopped chives (for garnish)
directions
- Cut all the above vegetables into bite size pieces.
- Put all the ingredients into the crock pot except the milk and chives.
- Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
- Stir in the milk during the last hour of cooking.
- Serve with chopped chives as a garnish.
- Bon Appetit.
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Reviews
-
My family loved this...I made some changes based on what I had in the house. Used all cream of mushroom and left out the celery...next time I will not do this...I think the celery taste would improve it. I used chicken soup packets instead of bouillon cubes...that may have made it less salty because I think it could have used a bit more salt. Next time will check 1/2 hr before done and add salt if needed. Also used skimmed evaporated milk which was fine. Didn't puree...loved it 'chunky' but now I have a reason to get that immersion blender for my bday!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)