Ingredients
4 – 5 potatoes
2 leeks
2 onions, chopped
2 stalks celery, diced
5 cups chicken stock
3 teaspoons salt
60 g (2 oz) butter
1 cup cream
chopped chives
Method
Peel potatoes and dice into small pieces. Remove most of the dark part of leek and chop remaining part. Place all vegetables in the slow cooker. Add butter, salt and pepper.
Cover and cook on Low for 10-12 hours, or High 3-4 hours.
Approximately 20 minutes before serving, stir in cream and chives.
May be pureed in electric blender for smoother soup texture, before adding cream.
Serves 8