A lovely and light soup, perfect for a cold evening.
10 sticks celery, chopped
1-2 leeks, cleaned and roughly chopped
½ cup onion, finely chopped
3 small potatoes , peeled and diced
2 cups water
1 tbsp. oil
to taste salt
to taste black pepper
1. Put the oil and onions in the slow cooker. Stir and cover. Set cooker on “high”.
2. After half an hour, add the celery, potatoes, leeks, salt, and water. Stir and cover.
3. Let cook on “high” for 5-6 hours or until the potatoes are soft. You can also set it on low and let it cook for 8 hours.
4. Remove the solids and puree in a food processor. Do not discard the broth. Strain and add the puree back to the broth. Optionally, leave them in the slow cooker and use a hand blender, if you have one, then strain.
5. Return the strained soup to the slow cooker. Add pepper and serve.
You can also add half a cup of milk to the soup after pureeing and before reheating. If you do this, reduce the water by half a cup. Do not add the milk directly to the hot soup as it will curdle. Instead, take out a cup of soup from the slow cooker and add it slowly to the milk, stirring all the while. Then add this mixture to the soup, stir well, and serve.