Gluten Free, Soup
April 21, 2016
5 hrs 20 mins
1 butternut pumpkin diced (approx 750gm)
3 potatoes diced
2 tsp minced garlic
2 leeks sliced
1.5 litres chicken stock
1/2 cup cream
1Combine all ingredients except cream on low for 6 hrs.
2Blitz and add cream
3So easy and delicious.
Submitted by Jenny Krahe
June 6, 2017
Made another batch, using my own stock and substituting the leek with a sweet potato and a diced onion. I also add peppercorns for flavour, about a tbsp as I aim doing big batches. It is becoming my ‘go to recipe’ because the leftovers are so easy and handy for work lunch or tea.
May 13, 2017
Lovely, although my next batch will be back to pumpkin and potato. I added 2 chillis to this recipe and really enjoyed it plus had 5 man size meals left for freezing – really handy when you need a quick easy lunch for work or cant be bothered cooking when you get home.
July 13, 2016
Made this for tea tonight and the leeks have overpowered the whole soup how can i fix it
July 3, 2016
So easy and so delicious!
May 12, 2016
For me I need a tastier stock – might be time to start making my own. Easy but a bit bland overall. Yeilds a lot! It filled my 3L to the top.
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