Hearty Slow Cooker and Leek and Potato Soup with Crispy Bacon Bits
Apparently we have a rather large storm on the way, which is going to be comparable to the one in the 1987. However, I wasn’t in the UK in the 80s so I missed it but I have read ‘Rumours of a Hurricane’ by Tim Lott so I have an idea how bad it was and I’m aware of Michael Fish’s infamous blunder when he assured people as a weatherman that there wasn’t a hurricane coming. Whoops!
My storm preparations haven’t extended beyond securing the bins, bringing my washing in and having my groceries delivered this morning. I just need to dash out and get some wine.
I can’t help thinking that it’s going to be perfect weather for soup and in this case Slow Cooker Leek and Potato Soup. I originally got the recipe from Sainsbury’s and have made very few changes to the original.
Modifying for Slow Cooker
Like the original recipe I sautéed the leeks, potatoes, onions in a frying pan for about 10 minutes but instead of adding the stock and simmering for 20 minutes on the hob, I transferred the contents to the slow cooker and then added the stock, stirred, covered and cooked on low for 6-8 hours. The benefit of slow cooking the soup is that we can all eat at different times if need be. Full recipe can be found at the link above or in the description of the video.
If you do try it do pop back and let me know how you get one.
Have you used your slow cooker this week?
I’m making a slight change to Slow Cooker Sunday this week, where we share our slow cooker recipes. Please do keep linking up all of your recipes. But for those of you who don’t have time to blog or don’t have a blog, feel free to just send me a photo via twitter using the hashtag #scsunday and don’t forget to tell me what it is.
I can’t wait to see what you’ve been up to. This week, using a new Soup Recipe book I modified a recipe and made Goan Potato Soup! It was delicious and we served it with Vegetarian Samosas!
Potato Goan Soup
- Serves 4
- Cooking Time 6-7 hours
- Temp: Low
- 2 TBSP of sunflower oil
- 2 tsp of black mustard seeds
- 1 large onion, chopped
- 1 red chilli, seeded and chopped
- ½ tsp of ground turmeric
- ¼ tsp of Cayenne Pepper
- 900g of potatoes, peeled and cut into bite size cubes
- 1 heaped TBSP of dry curry leaves
- 750 ml water
- Couple handfuls of frozen spinach
- 400ml of coconut milk
- Salt and Pepper
1.) Heat the oil in a frying pan. Add the mustard seeds and cook until they begin to pop. Add the onion and chilli and cook for 5-6 minutes until the onion is soft. Stir in the Turmeric, Cayenne, Potatoes, Curry Leaves and water. Bring to a boil and transfer to the slow cooker, on low, for about 6 hours.
2.) 30-45 minutes before serving, stir in the spinach and coconut milk. Ensure it is piping hot before serving.
3.) Season with salt and pepper to taste
4.) Serve with Samosas, you can make your own, but I bought mine from the Deli at Morrisons, 10 for £1.50
We’ve just rediscovered that we really like sweet potatoes and I’m not sure why I haven’t used them more. Part way through cooking, when I lifted the lid, the smell beckoned for dumplings!
Cooking time: 6-8 hours
1 TBSP of oil
450g of diced lamb
Salt and pepper
2 onions, chopped
1 tsp of lazy garlic
1 tsp of dried coriander
8 cardamom pods, crushed. I used my spice grinder; you may want to remove husks
2-3 medium sized sweet potatoes but into bite sized pieces
425 ml of lamb stock
Aunt Bessie’s Frozen Dumplings
Preheat slow cooker on low
- Heat the oil in a pan, add the lamb, season with a bit of salt and pepper and brown on all sides. Transfer to the slow cooker.
- Sauté the onion and garlic for about 3 minutes until soft and add to the slow cooker.
- Put the remaining ingredients, except the dumplings into the slow cooker and mix well. Cover and cook on low for 6-8 hours.
- 90 minutes before it finishes, place the dumplings on top. Turning once 45 minutes later.
For more slow cooker inspiration click here.