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and be aware of any allergies or sensitivities that may affect your health and well-being

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Leek Potato and Celery Soup (Slow-Cooker/Crock-pot recipe)

Ingredients

100g butter
½ a celery bunch (I use the top half which includes the leaves)
3 leeks (well cleaned)
1.5 kg potatoes (peeled)
Salt & pepper to taste
Water (preferably spring or filtered)

Blender or Stick Blender is advised

Method

Cut the butter and put it in the crock-pot as it is heating up.
While the butter is melting finely chop the leek and celery.
Put these in the pot into the melted butter and stir well coating the leek and celery.
Peel and cube the potatoes placing these on top.
Cover all in fresh filtered water so that they water is level with the potatoes
Put the lid on and let cook on high for two hours.
Stir well and top up the water if necessary.
Cook for a further two hours on high or until the potatoes are soft.
Let the lot cool before blending
Once blended taste the soup adding salt and pepper to taste (I usually add 2 tsp of freshly ground pepper and only 1 tsp of salt)

Serve as is or with a swirl of sour cream and sprinkle of spring onions or leafy herbs.
Very nice with toast, bread or even spinach/cheese patties

Note:

Cook times may vary depending on your Stock/Crock Pot
If you don’t have a blender, cut everything as small as possible and use a masher to break up the potatoes etc. You can even press it all through a sieve if you want it smoother.

Patty recipe here: http://www.furaffinity.net/view/27419151/