1lvegetable stock, or 1 liter cold water + 2 stock cubes
2clovesgarlic, peeled, roughly chopped
2sprigsthyme, or 2 teaspoon dried thyme
200mldouble cream, or Greek yogurt, creme fraiche, sour cream
For serving (optional)
ground black pepper, to taste
salt, to taste
1handfulchopped parsley
6slicescrusty bread
Toppings (Optional)
6tablespoonfried diced bacon
120gStilton cheese
Instructions
Cut of both ends of leeks, keeping the middle (white parts). Cut each leek in half on the long side, and wash the layers under running cold water. Slice the leeks. Wash and dice the potatoes. Peeling is optional.
Add the chopped leeks and potatoes in a slow cooker (crock pot), add crumbled stock cubes, garlic, and thyme, and cover with cold water.
Cover with a lid and cook slowly on high heat for 4 hours, or on low heat for 6 hours.
When the vegetables become soft, blend the soup mix with an immersion blender until smooth. Add cream, season, add any toppings (bacon or Stilton cheese; if desired). Serve with chopped parsley and a slice of crusty bread.
Notes
Possible swaps (all 1:1 ratio):
Parsnips, or turnips instead of potatoes.
Chicken, pork, or beef stock.
Swap parsley for fresh or dried chives.
Add Greek yogurt, sour cream, or creme fraiche instead of double cream.
Top Tips & Storage:Please see the article above.Cooking on a hob instead of slow-cooker:Use a heavy cast-iron pan (Dutch oven), cover it with a lid, bring to boil, and lower the heat to a minimum, checking every 20 minutes or so, that there is enough liquid in the pot. Adding more water if needed.