About this recipe:Very quick to prepare and cooked in a slow cooker so you can prepare it in the morning and it will be ready for you when you return from work. Simple and my family love it. Serve with hot fresh bread rolls to make a great starter or quick meal.
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Method Prep:20min › Cook:6hr › Ready in:6hr20min
Peel and chop the potatoes into small cubes. In a frying pan, heat a little oil and brown the potato and leeks for a few minutes.
Place leek and potato mixture into the slow cooker along with the stock and a little salt and pepper. Cover the soup and cook on low for 6 hours.
After 6 hours, blend the mixture to a smooth consistency and add the cream. Serve hot.
I make this for my family and friends if we're just looking for something quick to eat during a busy day or a main meal on relaxing days.
Can be frozen if preferred, just leave out the cream if freezing.
Feel free to use chicken stock in place of the vegetable stock for a non-vegetarian version.