Slow Cooker Vichyssoise

1. 1

   Slice the leek whites and rinse under cold running water.

2. 2

   Heat a slow cooker over low heat until medium.

3. 3

   Stir in the butter, leeks, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and cook, stirring occasionally until the leek is translucent, about 5 minutes.

4. 4

   Stir in the stock, potatoes, and nutmeg and cook until the potatoes are falling apart, about 6 hours.

5. 5

   Stir in the cream.

6. 6

   In a blender, puree the soup, in batches if necessary, until very smooth.

7. 7

   Season the soup with salt and pepper to taste and serve, hot or cold, topped with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.