This is a lovely rich soup - considering its only got 3 main ingredients its yummy, very easy to make and doesn't require any fancy gadgets. It can be made in a pan or slow cooker.
I have adapted this recipe for the slow cooker. if you want to make it in a pan just ask for the recipe ;)
You need to go easy on the seasoning, until the end as the flavour is deeper than cooking it on a hob.
This is a really nice soup the added milk gives it a creamy texture that I really like. If you don't like milk or cant have it just leave it out. You might want to add some herbs to give it a bit more oomph - chervil, parsley or thyme work well
Spoon usage 1
Skill level -Novice
serves 2 large portions or 3 small
Cost £0.80
Ingredients
2 small or 1 large leek
2 - 3 medium sized potatoes
1 medium onion
3/4 pint chicken or veggie stock)
125 Ml Milk (can be left out or use a milk substitute eg soya)
Salt and pepper
*knob of butter (optional)
Prep
slice the leeks - cut length ways (remove the tough outer layer) then slice thinly
dice the onions - finely chop the onions
peel and dice the potatoes- you want to dice into small cubes
Make the stock - 1 cube to 3/4 pint boiling water
Rest
slow cooker method
1.pre heat the slow cooker for 20 minutes on high
2. Use a small amount of oil and pop in the leeks, potatoes and onions - leave to soften in the oil for 20 - 30
minutes you want to stir a couple of times.
3. lightly season - add more later
4. Pour in stock and milk
5. Set slow cooker to low (cook for 9 hours) I usually do this over night or high for 4-5 hours
6 . Stir once or twice during this but generally leave well alone. taste and add more seasoning if needed
7. Once all the veg is soft and well cooked either liquidise half of it, I like my soups to have a bit of
substance rather than smooth. If you don't have a hand help liquidiser, use a potato masher
8. Serve with some grated cheese or fresh parsley & fresh warm bread if you like it
* This is an adapted recipe from Delia Smith
I have adapted this recipe for the slow cooker. if you want to make it in a pan just ask for the recipe ;)
You need to go easy on the seasoning, until the end as the flavour is deeper than cooking it on a hob.
This is a really nice soup the added milk gives it a creamy texture that I really like. If you don't like milk or cant have it just leave it out. You might want to add some herbs to give it a bit more oomph - chervil, parsley or thyme work well
Spoon usage 1
Skill level -Novice
serves 2 large portions or 3 small
Cost £0.80
Ingredients
2 small or 1 large leek
2 - 3 medium sized potatoes
1 medium onion
3/4 pint chicken or veggie stock)
125 Ml Milk (can be left out or use a milk substitute eg soya)
Salt and pepper
*knob of butter (optional)
Prep
slice the leeks - cut length ways (remove the tough outer layer) then slice thinly
dice the onions - finely chop the onions
peel and dice the potatoes- you want to dice into small cubes
Make the stock - 1 cube to 3/4 pint boiling water
Rest
slow cooker method
1.pre heat the slow cooker for 20 minutes on high
2. Use a small amount of oil and pop in the leeks, potatoes and onions - leave to soften in the oil for 20 - 30
minutes you want to stir a couple of times.
3. lightly season - add more later
4. Pour in stock and milk
5. Set slow cooker to low (cook for 9 hours) I usually do this over night or high for 4-5 hours
6 . Stir once or twice during this but generally leave well alone. taste and add more seasoning if needed
7. Once all the veg is soft and well cooked either liquidise half of it, I like my soups to have a bit of
substance rather than smooth. If you don't have a hand help liquidiser, use a potato masher
8. Serve with some grated cheese or fresh parsley & fresh warm bread if you like it
* This is an adapted recipe from Delia Smith
This turned out really well! I did add the butter, and I think that adds some richness. Don't forget to really clean the leeks, inside and out!
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