One of my favourite things in the world, is my Morphy Richards Slow Cooker. It really is the one thing I can’t live without when it comes to my kitchen. I did have a ceramic version of this, but the ceramic actually cracked then shattered so I swear by the stainless steel version – although some people prefer ceramic I just lost faith in it.
Today I’m starting a little bit of a new thing. I’m going to be sharing some of my slow cooker favourites as part of a new blog series! I’m starting simple with one of my favourites: Leek & Potato Soup. Hearty, homely and old school – my favourite kind of recipe.
1 (or 2 if you feel you need that extra strength) vegetable stock cubes
400g potatoes, prepared to your liking
2 leeks, sliced
1 onion, sliced
salt & pepper to taste
I set my slow cooker to high for 2 hours, then medium for as long as I need to (I tend to prepare soup in a morning, and leave the slow cooker on medium until dinner time) which means the vegetables are cooked but the potatoes hold their shape.
I tend to leave the peel on my potatoes and slice them into rounds – I don’t puree my soups so this works really well to create a chunky rustic soup. Obviously, if you plan on pureeing then I do recommend you peel your potatoes and chop them into small cubes.
Cream can also be added if you prefer a creamier stock, but again – my personal tastes mean I prefer a thinner broth.