Creamy Asparagus & Leek Soup
Crockpot recipe from “The Everything Slow Cooker Cookbook” by Margaret Kaeter, 2002
2 medium potatoes 2 large leeks 3 medium carrots 2 celery ribs 2 pounds asparagus 2 teaspoons thyme 4 cups chicken broth 2 cups (1%) milk
Peel and chop the potatoes and leeks into 1/4-inch pieces. Chop the carrots and celery into 1/4-inch pieces. Remove the tips from the asparagus and set aside. Chop the green part of the stalks into 1/4-inch pieces.
Put the carrots, celery, potatoes, leek, thyme, asparagus stalks, and chicken broth in slow cooker. Cover and cook on low setting for 7 to 9 hours.
Put the mixture into a blender and puree until creamy. Stir in the milk and add asparagus tips. Cover and cook on low setting for 1 additional hour.
Pot size: 3-8 quarts Servings: 6