About this recipe:This creamy pureed soup is simple to make and tastes fabulous. Potatoes are slowly cooked with leeks in a creamy soup base. Serve with thick wodges of bread, if desired. It's the perfect soup to enjoy on the cold winter nights.
8 potatoes, chopped
3 leeks, white and light green parts only, cut into 5mm rounds
1 onion, diced
3 tablespoons margarine
2 cubes chicken stock
1 tablespoon salt
1/2 teaspoon ground black pepper
350ml evaporated milk
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Method Prep:20min › Cook:4hr › Ready in:4hr20min
Place the potatoes, leeks, onion, margarine, chicken stock, salt and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a liquidiser and blend until smooth. Serve hot.
This was delicious, i was a bit unsure about the evaporated milk (I've only ever eaten it with desserts) but it made the soup so creamy and delicious. By far the nicest homemade leek and potato soup I've made, thank you - 24 Jan 2014