Cream of Mushroom Soup

• 3 leeks, finely sliced and rinsed
• 1 tablespoon olive oil
• 4 potatoes, peeled and sliced
• 500 g chestnut mushrooms, cleaned and sliced
• 2 garlic cloves
• 1 teaspoon dried thyme
• 3 cups chicken stock
• salt
• pepper
• 12 cup double cream
• 90 g blue cheese, grated

1. Heat the oil in a large pan.
2. Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
3. Par boil the potatoes for approximately 7 minutes.
4. Put the potatoes, leeks and mushrooms into the slow cooker.
5. Add the stock and cook on low for approx 7 hours.
6. Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
7. Liquidise in a blender and check seasoning before serving.

leeks, olive oil, potatoes, garlic, thyme, chicken stock, salt, pepper, double cream, blue cheese

Taken from www.food.com/recipe/cream-of-mushroom-soup-346518 (may not work)