Recipe - Sallys Great Potato Soup

2 md Potatoes; peeled & cut or sliced up
1/2" thick
4 Ribs celery; finely chopped
2 md Onions; finely chopped
1 Leek; washed well and
cut or sliced up , white and some
green parts
One fourth cup Butter
One half teaspoon Salt
Paprika to taste
1 cup Chicken broth or milk; (up
to 2)

Linda, This is a Potato Soup Recipe I received from the Recipe Board I
belong to...I'm sure you can adapt it to the crockpot. Good Luck, Penny

Saute' the potatoes, onions, leeks & celery in 2 Tbsp. butter until
partially cooked & onions are translucent. Add salt & boiling water to
cover. Boil until potatoes are tender. Mash potatoes; do not drain water
off. Beat remaining butter into potatoes and thin to desired consistancy
with milk or chicken broth. Season with paprika and a little more salt to
taste. Serves 2 as a main dish or 4 as a first course. This is pure
"comfort food" for me! I often cut the recipe in half and make it for lunch
or a latenight supper for one.

Leeks add a wonderful flavor to just about everything they're one of my
favorite recipe "secrets". I answer the question from supermarket checkout
people all the time: "What ARE these? What do you use them FOR??".

Gee, you could even use them in your turkey stuffing, which in our house
goes INSIDE the bird, immediately before roasting, and then is completely
removed ASAP when cooked!

Posted to recipeludigest Volume 01 Number 448 by PBaize8158
PBaize8158@aol.com on Jan 4, 1998