Leek and Onion Soup
Serves 6 to 8. Recipe is by Sharyn Myles, with adaptations by Julie Kay.
½ cup unsalted butter
3 large leeks, rinsed thoroughly and thinly sliced (white and pale green part only)
3 large onions, either white or yellow, peeled and thinly sliced
4 cups chicken stock
½ tsp. salt
½ tsp. fresh ground pepper
1 tbl. fresh thyme, chopped
2 cups diced potatoes
½ cup heavy cream
1. Melt butter over medium heat on stove top. Add leeks and onions. Cook, stirring frequently until they are limp.
2. Transfer to slow cooker and add stock, salt, pepper, thyme and potatoes.
3. Cook on Low for 5 hours. Add cream, stir, and cook for an additional hour on Low.
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