With the cooler nights starting to creep in, it’s been the perfect excuse to pull the slow cooker out and start making some of the family’s favourite soups.
When I mentioned last week that I thought I’d do a soup in the slow cooker for dinner after soccer training on Wednesday night, the Little Man was the first to pipe up and say “Potato and leek, Mum. Love the potato and leek soup!”
So I thought I’d share it with you!
4 tablespoons of butter
4 small-medium leeks, finely chopped, using the white and a bit of the tender green parts
4 large potatoes, peeled and cut in to 2 centimetre chunks
3 cups chicken broth or stock
salt and freshly ground pepper
1 cup of pure cream
chives for garnishing
Turn your slow cooker on. Melt butter (microwave or saucepan, your choice!). Add butter and leeks to slow cooker insert and toss until leeks are covered. Add potatoes and broth. Cover the slow cooker and cook soup on high for 3 hours or on low for 5-6 hours, until potatoes are tender.
Puree the soup with a stick blender. Season with salt and pepper. Stir in the cream and turn off slow cooker.
Serve and garnish with chives.
Apparently you can eat this soup chilled, but the family prefers it warm!
This recipe is adapted from my favourite slow cooker recipe book.