Crock Pot Leek and Potato Soup
Ingredients
- 2 tbsp Butter unsalted
- 1 tbsp sunflower oil
- 2 ea Onion, chopped
- 25 oz Leeks, sliced
- 14 oz Potatoes peeled and in bite sized pieces
- 1/2 tsp Italian seasoning
- 4 1/4 cups Chicken stock
- 1/2 cup Heavy cream
- Salt and Pepper to taste
- Chopped parsley to garnish
- Crusty bread to serve
Instructions
- Heat the butter and oil in a laarge non stick skillet on medium heat.
- Fry the leeks and onions for about 5 minutes, until they soften and begin to take on some color.
- Transfer the leeks and onions to the crock pot. Add in the potatoes, herbs and stock. Season well with salt and pepper. Stir then cover and cook on high for about 3 hours until the potatoes are very soft.
- Remove the crock from the crock pot (it will be very hot). Belnd the soup with a hand hel mixer. Add in a little milk to get it to the consistency you prefer.
- Season again and serve with warm crusty bread.