Corn and Leek Soup
Add to slow cooker;
- 2 leeks chopped very fine (pale part only)
- 1 can of corn kernels (or two corn on the cob's worth of corn kernels)
- Chicken stock (3 cups+)
Cover and cook for 6-8 hours on LOW or 3+ hours on HIGH.
In the last hour, add 1-2 cans of creamed corn (depending on how thick you like your soup).
When cooked through, blitz with a stick blender or put batches through a food processor for a smooth finish. This stores well in the freezer - simply heat up in microwave or stove top.
GF with GF stock and vegetarian/vegan with vegetable stock.
Nom.nom.nom. Have I mentioned I love my Slow Cooker?
No comments:
Post a Comment