Lent 2013 Challenge Day 6: Slow-roasted Potato Leek Soup

Another meal we ate before we took any pictures.  Oops!  This is a repeat recipe at our house, but I’ve neglected to blog about it.  I based it on Alton Brown’s Leek Potato Soup recipe.  We had to make a few changes to make it fit in with our Lent 2013 Rules for both time and budget.  See below, dear readers.

Slow-roasted Potato Leek Soup (AM prep time:  10 minutes; PM prep time 8 minutes)

2 leeks
4 potatoes, peeled and diced
1/4 c butter
2 t salt
1/4 t ground black pepper
2 c vegetable stock
1 c milk (cheapy-cheap?  We used powdered milk)
1 c plain yogurt (cheapy-cheap?  We made our own, but more on that another day)

Cut dark green tops off of the leeks and freeze in your stock bag.  Slice white/pale green parts of leeks and place in your slow cooker with diced potatoes.  Dot with pats of butter, and sprinkle with salt and pepper.  DO NOT ADD ANY LIQUID just yet.  Set your slow cooker to low for 6-10 hours.  Shortly before serving, microwave vegetable stock in a microwave-safe container for five minutes or until thoroughly heated.  Add vegetable stock to slow cooker and puree with a stick blender (if you have one; if not, you can blend in small batches in a blender) until smooth.  Whisk in milk and yogurt.  Serve immediately.