Aug 27 2012

Potato Leek Soup with Fennel

As I’m sure you’ve noticed by now, I’m a fan of the slow cooker. It’s not only great for laziness, but they end up being such healthy meals. Whenever I find a good one, I try to pass it along. I have yet to master my own slow cooker recipes so I pass along others like this one from Carla Kelly’s, Vegan Slow Cooking.

As with most slow cooking dishes, it takes a few minutes of prep, then you’re off with your day, never to think of dinner again until you actually sit down to eat!

Ingredients:

3 Tbls olive oil

3 medium leeks, trimmed, halved lengthwise, and cut into 1/2 inch-thick slices

1 fennel bulb, cut into 1/2 inch slices

3 medium white potatoes, peeled and cut into 1/4 inch cubes

3 garlic cloves, crushed

1/2 cup white wine, or veg stock (but white wine is way better!)

1 bay leaf

Salt and pepper to taste. I used a decent amount of salt at all stages.

1 cups vegetable stock

Directions:

Heat oil in a large skillet over high heat. Add the leek, fennel, potato, garlic, and salt; saute, stirring occasionally until vegetables begin to caramelize – about 8-10 minutes.

De-glaze with wine.

Transfer to slow cooker. Add bay leaf and veg stock, with salt and pepper.

Cover. Set to LOW heat for 6 hours.

Remove bay leaf and puree in an immersion blender, or crush if you like it thicker. Salt and pepper to taste.

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