Potato And Leek Soup
|Potatoes||225 Gram, thinly sliced|
|Leeks||900 Gram, thinly sliced|
|Chicken stock||550 Milliliter|
Heat the butter in a large pan and fry the vegetables for 2-3 minutes.
Stir in the flour and add the stock Season to taste.
Bring to the boil, stirring all the time.
Transfer to the Slow cooker.
Cook for the recommended time.
Add the milk and cook for 30 minutes.