18.11.2017
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14.12.2015

2 ratings, avg : 5.00
4-6
6.5lt

Comfort food at its best. Easy, simple, tasty leek and potato soup that will warm you from the inside out. A “throw it all in the slow cooker” recipe with few ingredients and absolutely no effort.

A very quick post today. December is super busy for the Greek side of The Foodie Corner, so I won’t stick around to chat. Here is a beautifully simple and easy recipe for a tasty soup that always reminds me of my childhood. Mrs D. makes a mean Vichyssoise. I, however, have adapted it for the slow cooker, because, well, did I mention super busy? The slow cooker is saving my life yet again.

I’ve lightened up the soup by replacing the cream with evaporated milk and the butter with olive oil. Delicious and comforting. Perfect for cold December days!

Ingredients

900 gr potatoes (weighed after peeling), cut into medium pieces

600 gr leeks (weighed after topping/tailing), sliced

1 litre chicken or vegetable stock, hot

3 Tbs olive oil

1 tsp salt

1/2 tsp white pepper, freshly cracked

180 ml evaporated milk (for the end) plus extra for serving (optional)

chives, chopped, for serving (optional)

Step 1

Place potatoes, leeks, stock, olive oil, salt and pepper into the slow cooker insert. Cook on low for 8 hours.

Step 2

Blend the soup with an immersion blender. Add the milk and let it warm up again on low for another hour (total 9 hours). Serve with chives, warm bread or croutons, extra milk (warmed up of course), and extra pepper.

2 ratings, avg : 5.00

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