Leek & Potato Soup

A lusciously thick soup made all the better with lightly fried "leek chips".


4 potatoes, peeled and chopped
2 leeks, white part only, chopped
1 litre vegetable stock
½ cup sour cream


1. Place the potatoes and leeks into the slow cooker.

2. Season with sea salt and cracked pepper.

3. Pour over the stock plus 1/2 cup water and stir.

4. Cook on LOW for 4 to 6 hours.

5. Cool for 10 minutes.

6. Using a stick blender, blend until smooth.

7. Add the sour cream and stir to combine.

Recipe and image from The Easiest Slow Cooker Book Ever! by Kim McCosker, RRP $24.99.