Leek and Potato Soup

A classic British soup — silky, warming, and impossibly simple. Perfect with a chunk of bread.

Ingredients

• 3 large leeks, washed and sliced
• 4 medium potatoes, peeled and diced
• 1 small onion, diced
• 1 vegetable stock cube dissolved in 800ml water
• 30g butter
• Salt and white pepper
• Splash of double cream (optional)

Method

1. Place the leeks, potatoes, and onion in the slow cooker.
2. Add the butter and pour over the stock.
3. Cook on Low for 6-8 hours until very soft.
4. Blend until smooth (or leave chunky if you prefer).
5. Season with salt and white pepper. Add a splash of cream if desired.
6. Serve with crusty bread.

Tips

Make sure you wash the leeks thoroughly — they trap a lot of grit between the layers.