Slow Cooker Irish Potato Leek SoupSlow Cooker Irish Potato Leek Soup

 

 

 

 

 

 

 

 

 

 

 

I am always experimenting in my cooking and I lost my original Irish Potato Leek Soup recipe.  It called for heavy cream and I can’t afford those calories so I combined 2 lower calorie recipes.  I found a Irish recipe in my “Light & Tasty,” magazine December/January 2005, and a Facebook recipe by “Gimme Some Oven”  www.gimmesomeoven.com    I think I am combining the best of both.  They both opt out the heavy cream for 2% evaporated milk.  The magazine uses ham instead of bacon.  My family likes bacon much better.  So Here Is The Remake:

  • 2 lbs. Yukon gold potatoes scrubbed and sliced
  • 1 to 2 Leeks  ( white and some green)
  • 1 onion
  • 4 cups good quality chicken stock
  • 4 tbs. butter
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup shredded reduced fat sharp cheddar cheese  (not in original Irish recipe)
  •   1/2 cup plain low-fat Greek yogurt
  • 1 teaspoon Kosher salt/ Sea salt
  • 1/2 teaspoon cracked black pepper

Rinse and soak leeks in cold water.  I ran them under the sink brushing off any dirt with my hands than I soaked them in a large mixing bowl.  Scrub and clean your potatoes.  Using the food-processor with the slicing blade at it’s widest put the leeks through first.  After slicing them return them to soak in fresh water to get all the sand and grit off them.  Slice your clean potatoes and the onion.  Add all the vegetables to the slow cooker and cover with the stock.  Cook on high for 4 hours.  Using a slotted spoon drain and move the potatoes and leeks to the food processor.  Use puree blade.  Put the pureed potato and leeks back in the slow cooker.  Cook your bacon until crispy.  Drain off grease out of the De’ Longhi and melt your butter with the stirring arm attached.  Or use small saucepan on medium high, De’Longhi setting 3 for bacon and rue.  Add the flour to the butter stirring while it cooks until well combined and thickened cook 1 minute more.  Add the evaporated milk continuing to cook and stir until nice and thick.  Add your rue to the slow cooker and stir until well combined.  Add yogurt & cheese and cook until melted through.  Add spices.  Serve warm with your bacon if desired.  P.S. I forgot to add my yogurt for the pictures so I added it to the finished bowls.

Slow Cooker Irish Potato Leek Soup