This is a delicious, budget-friendly and EASY meal. Also great for LENT, or vegetarians. It makes a lot! Serve it with a fancy, crusty baguette and some garlic herb butter. Also pairs well with a berry, feta salad. Your family will devour it.
Here is the lineup! Notice the Morton's "Nature's Seasons". This is a great spice mix to have in your cupboard and works well in a lot of dishes. It is great for creamy soups, like this one, and also scrambled eggs, roasted potatoes etc. It has a hint of celery seed and garlic in it.
Wash and cube your potatoes. I like to use yukon golden potatoes, they are more smooth in texture and have a buttery taste. But any sort of potato will do.
Here is the guest star of this dish. The leek! Here I trimmed it on either end to have just a bit of green shoot but mostly the whiter parts. If you've never had a leek, they have a distinct flavor, but are very similar to the green onion family. It adds a nice touch.
Wash and chop up your leek, as well as a small onion. (If you are not so much a fan of onions, feel free to omit the extra small onion)
Add all three to the crockpot.
Add water enough to fill above the potatoes about 2 inches.
Cook on low for 3-4 hrs. adding soup, sour cream and spices and letting simmer another half hour to hour. Voila! Told you that was easy!
Easy Crockpot Potato Leek Soup
1 small onion
5 or 6 golden potatoes
2 cans cream of mushroom soup
1 (16 oz) container of sour cream
Salt, pepper, "Nature's Seasons" spice
1. Wash and cut up potatoes
2. Wash and dice a trimmed leek
3. Dice small onion
4. Add potato, leek and onion to crockpot
5. Cover with water about 2 inches above potatoes
6. Cook on low for 3-4 hours
7. Add soup, sour cream and spices
8. Let simmer for another half hour to hour.
Try pairing with crusty bread and garlic herb butter as well as a spring salad with strawberries, feta, almonds and a raspberry vinaigrette. Enjoy!
Recipe Credit: Joanie Gentry