Wednesday, June 30
Brrrr how chilly is it at the moment? The temperature in chilly frilly hills is going to be 2 - 13 degrees c. That's cold enough for me! I see myself baking this afternoon - what a perfect excuse to keep the house warm right?
If you have leeks and potatoes at home, maybe you want to chuck this on at lunchtime or before, have lovely soup and bread for dinner - some leftovers for lunch perhaps? It's super easy and because it is potato, you can usually convince the kids to have a try. Eloise had seconds of this.
We served our with french baguettes.
1 kilo of peeled and sliced.diced potatoes
2 large leeks - cut, cleaned and diced
750ml (3 cups) chicken stock (vegetable stock if you wish)
1/2 tsp black pepper
1 tin evaporated milk or 2/3 cup cream
In a saucepan, melt your butter and add leeks, sweat off - ensure they become soft and translucent.
Put your potatoes in your slow cooker then add leek, stock and pepper
Set onto high for 3 hours or low for 5-6 hours.
20 minutes before serving, and transfer the mix to food processor, whizz until smooth. If you have a bamix stick blender you could use this too directly in the pot (turn off the power first to the slowcooker).
At this point add your cream/evaporated milk and then return to the stock pot to do a final heat up for 20 minutes.
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