The original recipe (here) is from Pinch My Salt and was shared by my lovely sister Louisa. We altered it a good amount to suit our tastes, but it sure turned out delicious. If you don't have a crockpot, make sure to look at the originial for instructions on how to make it happen.
For Michael's version you'll need:
2 Tbsp Butter
3 Leeks, thinly sliced
2 cloves of garlic, minced
1 Medium onion, diced
8 red potatoes, cut in either large circles or small chunks
2 cans vegetable broth
1/2 cup heavy cream
salt and pepper to taste
Step 1: Melt that butta, baby. Such a small amount would make Paula Deen cry.
Step 2: Sautee up your leeks, onions, and garlic for a few minutes until fragrant and limp.
Step 4: Add your potatoes with a pinch of salt and pepper, cover, and turn your crockpot on high.
Step 5: Let your soup cook for 3-4 hours, take off the lid, and make your apartment/house smell like heaven
Step 6: Use a potato masher to crush your potatoes. This shouldn't be hard, since they've been cooking for a few hours. Add your cream and put the cover back on. Let it simmer with the cream for 15 minutes, and enjoy!
This soup will not last long, I promise. It's creamy and hearty and ridiculously comforting. It's amazingly rich and filling- but not so much that you can't eat a whole bowl! It's not cold here in Richmond, but if it's chilly wherever you are, I can promise it will warm you to the core. It's THAT good.
Oh, and here's proof that Michael really is the one making this soup: My hands are not big and hairy like that.
So, will you be trying this comforting soup for a cozy night in? Have any good crockpot/soup recipes for us to try out?
0 comments:
Post a Comment