Potato and leek soup

One of my family's favourite restaurants serves an amazing potato and leek soup. The secret? It seems to be adding some Swiss cheese to the pot at the end, just before serving! Yum.

Today, I gave Margaret Fulton's recipe a go, which is designed for the slow cooker, adding the extra touch of Swiss cheesy goodness!

4 potatoes, peeled and diced
2 leeks, chopped
2 onions, chopped
2 celery stalks
4 cups of chicken stock
Salt and pepper
1 cup of cream (I probably just used 1/2 a cup)
2 slices of Swiss cheese, chopped ( you could add more!)

The celery makes the soup a little lighter. More potatoes would make it creamier. You can also add a little bacon you've browned in a pan. It's just a matter of how you'd like it!!

I cooked the soup on high for about 4 hours and kept in warm on low for another two, otherwise you could cook it on low for about 10 hours.

I added the cream and cheese at the very end after blending the soup in the slow cooker with a stick blender to get a ready consistency. Some extra cracked pepper and some parsley on top and off you go!