Slow Cooked Leek and Potato Soup

Leeks are at their best in winter: the cold weather brings out their natural sweetness - the product of months of natural sugar and nutrient accumulation.

Combine their lovely mild allium flavour with the creaminess of nutrient-dense potatoes, you'll get a wonderfully nourishing, simple soup that will satisfy your cold-weather cravings!

Ingredients:

• 2 leeks, washed and sliced
• 4 potatoes, diced
• 1 onion, diced
• 4 cloves garlic, crushed
• 4 cups stock
• 1 Tbsp butter or olive oil
• Salt and pepper
• Cream and parsley to serve

Method:

In a large frying pan, gently cook the leeks, onion and garlic in butter/ olive oil until softened. Transfer to your slow cooker, along with the potatoes and stock.

Cook on low for 6-8 hours, or on high 3-4 hours.

Blend until smooth, season and stir through with cream. Top with parsley and serve alongside freshly made focaccia or toasted buttered Bellbird bread - oooohhh, doesn't the very thought make your mouth water?!