Recipe: Butternut and Leek Soup

I took my Cousin Lani’s recipe and tweeked it a little for bulk cooking. This recipe freezes really well and can be done in the crock pot (slow cooker) or on the stove. This recipe

I took my Cousin Lani’s recipe and tweeked it a little for bulk cooking. This recipe freezes really well and can be done in the crock pot (slow cooker) or on the stove.

Butternut and Leek Soup

This recipe freezes really well and can be done in the crock pot (slow cooker) or on the stove.

Ingredients

  • 4 large leeks sliced
  • 2 large butternut squashes cubed
  • 2 med potatoes cubed
  • 2 tsp salt
  • 3 cups chicken stock
  • 1 tub sour cream

Instructions

  • In a large pot, or crock pot, add the cubed vegetables, salt and stock
  • Allow to simmer until all the vegetables are tender and soft enough to puree (12 hours is best when done in the crock pot)
  • Puree the vegetables in a food processor with a little of the cooked stock (or right in the pot if you have a stick blender)
  • Add the puree to the stock in the pot and add the cream
  • Mix in thoroughly and stir until warmed through

To Freeze

  • For single servings, freeze in ziplocked freezer bags
  • For larger portions, freeze in freezer and microwave proof containers

To Serve

  • Thaw
  • Pop the container/ziplocked bag in the microwave for a few minutes till warmed through
  • Serve with a splash of fresh cream and croutons