slow cooker creamy and chunky potato and leek soup. Melt butter over medium heat in a large saute pan. Puree the soup until it's smooth. Blend the soup with an immersion blender until smooth. (Alternatively, transfer the vegetables, in batches, to a stand blender.
Step Six: Add the cream to the soup, then blend it once again. Remove the thyme sprigs and discard. Once tender remove to slow cooker. You can have slow cooker creamy and chunky potato and leek soup using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of slow cooker creamy and chunky potato and leek soup
Add leek to fry pan till tender. Add diced potatoes, chicken bouillon cube and enough water to cover potatoes. One hour before serving add in room temperature cream cheese. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg.
slow cooker creamy and chunky potato and leek soup step by step
Stir in potatoes and leek mixture; return to a boil. Stir in milk and evaporated milk; heat through. Peel, wash and chop the potatoes and carrots. Wash the leek, and chop it as well. Heat up the oil, add the butter and allow it to melt.