This is the first time I've made potato & leek soup and I was surprised how easy it was in the slow cooker. This serves 6 and is lovely served with crusty bread rolls, Pane di Casa or sour dough.
Ingredients:
- 6 very large potatoes, peeled, washed and cubed
- 2 leeks, washed, halved and chopped - white and green parts are used
- 6 cups vegetable stock
- 1 tablespoon mixed herbs
- Salt & pepper to taste
Method:
- Place all ingredients in the slow cooker, stir and turn on the slow cooker
- Cook for either 4hours on high or 6hours on low
- Just before serving, spoon portions into your blender or food processor with some of the liquid and blend, placing each blended portion into a saucepan on low to keep warm
- Once the entire soup has been blended, serve into bowls, top with salt & pepper and dip the bread in…D-E-L-icious XD
No comments:
Post a Comment