We did a bit of a spring clean at the allotment this weekend. To make way for this year's crops we dug up the remaining leeks that were there. I'm still amazed that we managed to grow so many leeks from seed in our first year of having a allotment. Of course our success left us with a glut of leeks. We started off by giving some away. When we got home a double batch of leek and cauliflower cheese was made and three went into the slow cooker for this soup mix.
No matter what the weather is I find a bowl of soup at lunchtime a welcome change to the usual sandwich option. The greenness of this version of leek and potato soup is down to the herbs that were added it. At the allotment there is a big sage bush and the rosemary bush is in our back garden. You can throw in whatever combination takes your fancy or what you have to hand but I think the fresh herbs really do add something a bit more than dried herbs.
Equipment: Slow cooker/Crockpot, hand blender
1 Onion, chopped
3 Leeks, chopped
2 Large potatoes, peeled and diced
1¾ pints (1 litre) Vegetable stock (check ingredients if using shop bought and requiring vegan/gluten free)
Handful of fresh sage and rosemary
Black pepper to taste
1. Pre-heat the slow cooker on HIGH while you prepare all the vegetables.
2. Put all the vegetables, stock and herbs into the slow cooker. Season with black pepper.
3. Cook on HIGH for 4-5 hours.
4. Remove the pot from the slow cooker base and put on a firm surface. The vegetables should look as if they have been cooked.
5. Using a hand blender on pulse blend the vegetables until you get the consistency you require.
6. Check the taste and see if it requires any more seasoning.
7. Either serve immediately or chill and reheat when required.