Crockpot Creamy Leek, Potato and Mushroom Stew with Blue Ch

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Senior Cook
Jun 16, 2002
Montana, USA
Creamy Leek, Potato and Mushroom Stew with Blue Cheese

Recipe By : Best Slow Cooker Recipes: Judith
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Soups And Stews

Amount Measure Ingredient -- Preparation
-------- ------------
1/2 ounce dried porcini mushroom
1 cup boiling water
1 tablespoon vegetable oil
2 large leeks -- thinly sliced
4 celery stalks -- peeled;
2 cloves garlic -- minced
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon salt
1 pound portobello mushrooms
or fresh cremini mushrooms
28 ounces canned tomatoes with juice --
coarsely chopped
1 cup vegetable stock -- hearty
2 large potatoes -- peeled, cubed
1/2 cup whipping cream
3 ounces blue cheese -- crumbled
(Maytag or Gorgonzola)

1. In a heatproof measuring cup or bowl, combine dried
mushrooms and boiling water. Let stand for 30 minutes
and strain, reserving liquid. Pat mushrooms dry and
grit-free; chop finely and set aside.

2. In a skillet, heat oil over medium heat. Add leeks
and celery and cook, stirring, until softened. Add
garlic, thyme, pepper, salt and dried mushrooms and
cook, stirring, for 1 minute. Add fresh mushrooms and
cook, stirring until they are well integrated into
mixture. Add tomatoes, stock and reserved mushroom
liquid and bring to a boil.

3. Place potatoes in stoneware. Add contents of
skillet and stir.

4. Cover and cook until potatoes are tender: LOW 8 to
10 hrs; HIGH 4 to 5 hrs.

5. Stir in cream and cheese. Cover and cook on high
for 15 minutes or until cheese is melted into sauce
and mixture is hot and bubbling.

"robust stew with creamy potato-tomato sauce"

Per Serving (excluding unknown items): 274 Calories;
15g Fat (46.8% calories from fat); 9g Protein; 29g
Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol;
1064mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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