Slow Cooker Leek and Potato Soup with Chives

Method

Make it happen

1. 01

   For meat soups, use fully thawed meat. Warm olive oil in a pan and soften the onion for 4 minutes; add garlic for 30 seconds.

2. 02

   Transfer to the slow cooker, pour in the stock and add the ingredients as directed.

3. 03

   Put leeks and potatoes into stock and cover.

4. 04

   Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the vegetables are soft.

5. 05

   Blend or mash to your preferred texture; stir in cream for final 15 minutes on HIGH and top with chives.

6. 06

   Taste before seasoning, especially if using ham or salty stock, and serve piping hot.