Yield: 1 Servings
|2 mediums||Potatoes; peeled & sliced 1/2\" thick|
|4 \N||Ribs celery; finely chopped|
|2 mediums||Onions; finely chopped|
|1 \N||Leek; washed well and sliced, white and some green parts|
|\N \N||Paprika to taste|
|1 cup||Chicken broth or milk; (up to 2)|
Linda, This is a Potato Soup Recipe I received from the Recipe Board I belong to...I'm sure you can adapt it to the crockpot. Good Luck, Penny Saute' the potatoes, onions, leeks & celery in 2 Tbsp. butter until partially cooked & onions are translucent. Add salt & boiling water to cover. Boil until potatoes are tender. Mash potatoes; do not drain water off. Beat remaining butter into potatoes and thin to desired consistancy with milk or chicken broth. Season with paprika and a little more salt to taste. Serves 2 as a main dish or 4 as a first course. This is pure "comfort food" for me! I often cut the recipe in half and make it for lunch or a late-night supper for one. Leeks add a wonderful flavor to just about everything - they're one of my favorite recipe "secrets". I answer the question from supermarket check-out people all the time: "What ARE these? What do you use them FOR??".
Gee, you could even use them in your turkey stuffing, which in our house goes INSIDE the bird, immediately before roasting, and then is completely removed ASAP when cooked!
Posted to recipelu-digest Volume 01 Number 448 by PBaize8158<PBaize8158@...> on Jan 4, 1998