Potato Leek Soup (Recipe)

Because dairy products tend to break down during long, slow cooking, add the heavy cream just before serving.  Leeks, potatoes, and dill weed have an affinity for one another, as this soup attests.

Ingredients

2 pound potatoes (about 5 to 6 medium), peeled and cut into 3/4 inch cubes

3 tablespoons all-purpose flour

5 cups homemade or canned chicken broth

2 medium leeks (white and tender green), rinsed well and chopped

6 tablespoons chopped fresh dill or 2 1/2 tablespoons dried dill weed

1 to 1 1/2 cups chopped cooked ham or 1 /12 cups cooked, shelled, and deveined shrimp

3/4 cup heavy cream

Steps

1.  Place the potatoes in a 4-quart electric slow cooker.  Sprinkle on the flour and toss well.  Add the chicken broth, mixing well.  Stir in the leeks and 3 tablespoons of the fresh dill or 1 1/2 tablespoons of the dried.

2.  Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the potatoes are tender.  In a blender or a food processor, puree 1 to 2 cups of the potatoes and leeks with a little of the soup liquid and return to the soup remaining in the slow cooker.  Stir in the ham, cream, and remaining 3 tablespoons fresh dill or 1 tablespoon dried.  Cover and heat to 10 minutes longer.  Serve immediately.