You can’t beat a good bowl of hot soup on a cold winters day. We all love soup. Steve perhaps loves it a bit too much as he has been known to order a bowl of soup for dessert in a restaurant! Many leek and potato soups have milk/cream in them so it was another thing we needed to find a free from alternative for. This recipe is always a winner and is another convenient meal I can prep the day before and leave in the slow cooker ready for when we return from work. I go big and make a large batch of this for freezing but if you want a smaller amount you can easily halve the quantities.
- 1kg potatoes
- 1kg leeks
- 2 tsp dill
- 2tsp thyme
- 2 bay leaves
- Salt and pepper to season
- 4 pints of vegetable stock made with 2 cubes (I use knorr as they are gluten free)
- Dice the potatoes (with or without skins) and slice the leeks. Put into the slow cooker.
- Add the vegetable stock and herbs.
- Stir well.
- Cook on “auto” setting for 5-6 hours.
- Blend with a hand blender and serve.
To add a little extra garnish I like to sprinkle a little bit of finely chopped spring onion and grated cheese onto the top. Steve likes little strips of fried bacon and spring onion on his. The girls like to have all three sprinkled on their soup!