Slow cooker leek & potato soup

Ingredients

• 50g butter
• 1 onion, finely sliced
• 2 leeks, halved and sliced, greens trimmed (reserve the greens from 1 leek; see tip, optional)
• 1 bay leaf
• 1 medium-large floury potato, such as Maris Piper (about 300-400g), peeled and cut into small chunks
• 1.2 litres vegetable stock
• 2 tbsp crème fraîche

Method

1. If your slow cooker has a sauté function, melt the butter directly in the pot. Or, do this in a frying pan over a medium heat. Cook the onion, leeks and bay leaf with a pinch each of salt and black pepper for 10-15 mins, stirring occasionally until all the veg is soft. If you’ve used a frying pan, transfer the softened veg and bay leaf to the slow cooker.
2. Add the potato and stock to the slow cooker, stir, then cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the potato is completely soft. Remove the bay leaf, then spoon in the crème fraîche. Blitz the soup until smooth using a hand blender, or do this in batches in a jug blender. Taste for seasoning and adjust as needed. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Ladle the soup into bowls, then top with crispy leeks, if you like (see tip, below) and a grinding of black pepper to serve.

Recipe tip: No-waste crispy leeks

Trim the dark green tops from 1 leek, wash well and dry thoroughly. Slice as thinly as you can, then scatter over a microwave-safe plate. Drizzle lightly with sunflower oil, season with a pinch of salt and microwave on high for 3-4 mins, checking and tossing every minute or so, until crisp and golden. Leave to cool – they’ll firm up more as they do – then use to scatter over soups.

Make, save and rate: https://www.bbcgoodfood.com/recipes/slow-cooker-leek-potato-soup