With the weather cooling down around us, sometimes the most wonderful feeling can come from curling up in a blanket with a warm, hearty bowl of soup. We love the simplicity and versatility of this recipe. More information and variations can be found here.
- 4 medium leeks, hairy root end trimmed and thinly sliced, white only to make about 4 cups
- 4 medium to large potatoes, peeled and diced
- 4 to 6 cups water, vegetable or chicken broth, to cover
- Salt, to taste
- 2 tablespoons unsalted butter or olive oil
Place the leeks and potatoes in the cooker. Add the water or broth to the pot, just to cover. Cover and cook on LOW for 5 to 7 hours, until the potatoes are tender. Using a hand held immersion blender or transferring to a food processor or blender in batches, purée the soup. Taste for salt and add the butter/olive oil. Ladle the hot soup into bowls and serve immediately with fresh French bread.
