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Slow Cooker Leek and Potato Soup

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 Slow Cooker Leek and Potato Soup Recipe

Leeks impart a mild and mellow onion flavour to this soup. Adding streaky bacon gives a delicious taste. Easy to make, ideal for freezing, this soup recipe is a family favourite.

KEY POINTS

 Pre-cooking Time:  15 minutes  Cooking Time:

  7 hours on a low heat

 How Difficult  Very easy  Freeze?   Yes
 Servings

 4 main meals


INGREDIENTS

 Ingredients

Metric

Imperial

USA

 Leeks 4 medium
 Potatoes 2 medium
 Onion 2 medium
 Vegetable stock, fresh or two
 stock cubes dissolved in water.
400 ml two thirds of a  pint 2 cups
 Single cream 200 ml one third of a pint 1 cup
 Streaky bacon 8 slices
 Cheddar cheese or similar 25 grams 1 oz 1 cup
 Olive oil 2 tablespoons
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Slow cooker.

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Prepared ingredients for slow cooker leek and potato soup Peel and finely chop one of the onions.

Finely slice the leeks.

Peel the potatoes and chop into 2cm ( inch) cubes.

Fry the bacon until crispy then crumble it into small pieces.


METHOD

Ingredients in the slow cooker Add all the ingredients, except the remaining onion, milk, cheese and olive oil, to the slow cooker on a low heat.

Stir well and leave to cook for six to eight hours.


Onions sliced Half an hour before cooking is complete, grate the cheese. Add it, with the milk to slow cooker. Sir well and replace the lid for the last half an hour's cooking.
From here on the instructions are for an optional crispy onion topping. Slice the remaining onion into thin slices. Separate out the the individual onion rings.

Fried onions Heat the olive oil to a medium high heat. Add the onions and stir them so that they are coated in oil.

Let them fry for eight minutes or so until they well-browned. Stir frequently to ensure they are evenly cooked.


Serve the soup into warm bowls. Top each soup with a portion of the crispy fried onions. Serve immediately with a good portion of crusty bread.
If freezing the soup, leave it to cool, add to freezer containers and place in the freezer. The soup will keep for three months in the freezer.

Recipe by .

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