Post by emibee on Mar 13, 2007 10:12:59 GMT -5
By Samiam
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This recipe is sooooo good when it was done I ate 2 huge bowls of it!!!!! Plan ahead cuz this one calls for roasted garlic.
1 large sweet onion, chopped
4 leeks, trimmed, cleaned & chopped
2 heads of garlic, roasted
2 carrots, thinly sliced
4-5 potatoes, cubed
1 qt. Chicken stock
1 pint heavy cream
1 box frozen chopped spinach, thawed & drained
1 cup freshly grated parmesan cheese
Saute leeks, & onions in butter until soft. Add 2 cups of stock and the potatoes and carrots and simmer until tender. Squeeze the roasted garlic cloves to remove flesh from the skins and add it to the pot with the last 2 cups of stock. Blend soup with an immersion blender (or a regular blender) until smooth and transfer to a crockpot. Add the heavy cream, spinach & cheese. Cook on high 4 hours.
I tweaked this recipe a little bit. First I added Garlic salt & black pepper. Gotta have those!!!! Then I added the last 2 oz. of a block of cheddar cheese that I had floating around the fridge. About 20 minutes before it was done I added a sprinkle of the canned grated parmesan and about 3 T. wondra flour to thicken it a bit more. I topped my bowl with Tabasco sauce and freshly ground black pepper
This would be great with some ham or sausage in it!!!!
****Don't use fat free half & half! My friend also tried this recipe today but tried to lighten it with the fat free stuff and reduced fat canned parmesan cheese and she said it came out terrible. I felt bad so I invited her over to lunch tomorrow to help me with the leftovers!
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This recipe is sooooo good when it was done I ate 2 huge bowls of it!!!!! Plan ahead cuz this one calls for roasted garlic.
1 large sweet onion, chopped
4 leeks, trimmed, cleaned & chopped
2 heads of garlic, roasted
2 carrots, thinly sliced
4-5 potatoes, cubed
1 qt. Chicken stock
1 pint heavy cream
1 box frozen chopped spinach, thawed & drained
1 cup freshly grated parmesan cheese
Saute leeks, & onions in butter until soft. Add 2 cups of stock and the potatoes and carrots and simmer until tender. Squeeze the roasted garlic cloves to remove flesh from the skins and add it to the pot with the last 2 cups of stock. Blend soup with an immersion blender (or a regular blender) until smooth and transfer to a crockpot. Add the heavy cream, spinach & cheese. Cook on high 4 hours.
I tweaked this recipe a little bit. First I added Garlic salt & black pepper. Gotta have those!!!! Then I added the last 2 oz. of a block of cheddar cheese that I had floating around the fridge. About 20 minutes before it was done I added a sprinkle of the canned grated parmesan and about 3 T. wondra flour to thicken it a bit more. I topped my bowl with Tabasco sauce and freshly ground black pepper
This would be great with some ham or sausage in it!!!!
****Don't use fat free half & half! My friend also tried this recipe today but tried to lighten it with the fat free stuff and reduced fat canned parmesan cheese and she said it came out terrible. I felt bad so I invited her over to lunch tomorrow to help me with the leftovers!
