Creamy Leek Soup with Goat Cheese

Posted by Irwin 25 May, 2009

This is a take off on a classic French recipe.  I suppose you can cook it in a large soup pot … but this was handed down to be as a crock pot recipe.

  • 2 tbsp butter
  • 6 cups chopped leaks
  • 1 cup chopped onion
  • 3 tbsp minced fresh garlic
  • 1 jalapeno pepper (seeded and finely chopped)
  • 1 tsp salt
  • 1/4 tsp coarse ground pepper
  • 6 cups vegetable stock
  • 3 cups potatoes (peeled and cubed)
  • 1 cup low fat yogourt
  • 8-12oz creamed goat cheese

Combine melter butter, leeks, onion, garlic, jalapeno, salt and pepper in slow cooker.  Cover and cook on high for 30-45 minutes (until vegies are tender).

Add vegetable stock and potatoes and stir.  Cover and cook on high for 4 - 6 hours.

Puree soup in blender (tip: puree small amounts at a time).

Pour into individual bowls.  Drizzle with yogourt and add 2-3 tablespoons of goat cheese.

Enjoy!

Categories : Market Recipies
Comments
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I tried this recipe last night and it was fabulous. Thanks.

Posted by Max at May 31, 2009

I haven’t tried that one yet. I might though. My favourite is the kettle corn.

Posted by Samantha at October 3, 2009
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