Just a Mum’s Kitchen Potato & Leek Soup

Method

1. Finely slice the white and light green parts of the leeks
2. Rinse thoroughly using a sieve or colander to remove all grit and dirt from between the layers
3. In a frying pan add the butter and melt over a medium heat.
4. Add the leeks to the melted butter and stir over a medium to low heat until they begin to soften, approx 4-5 minutes
5. Once soft add the garlic and heat through for a minute more
6. Add the leek mixture to your slow cooker
7. Peel and dice the potatoes into chunks and add to the slow cooker
8. Add the oregano, thyme, salt, pepper and bay leaves
9. Pour over the chicken stock and stir
10. Place the lid on the slow cooker and cook on LOW for 5 hours or until the potatoes are tender
11. Once cooked remove the bay leaves and discard
12. Using a stick blender mix the soup until completely blended.
13. If you wish for a thicker soup, remove 1/3 of a cup of soup and add the cornflour to this and mix until no lumps remain, return the cornflour mixture to the soup and stir in well
14. Add the cream and cheese to the soup and stir until completely blended in.
15. Serve with crusty bread or croutons.
16. Store leftover soup in the fridge. See below for freezing instructions.
17. Enjoy!