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?
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