26/06/2026
Potato & Leek Soup with Buttery Sourdough Toast is on the menu today at our shop. Perfect for lunch!
Here’s the recipe if you want to make some at home …
Slow Cooker Potato & Leek Soup
Serves: 6–8
Ingredients
* 2 large leeks, washed well and sliced
* 1 onion, diced
* 3 cloves garlic, crushed
* 1.2 kg potatoes, peeled and chopped
* 1 litre chicken or vegetable stock
* 2 tbsp butter
* 2 sprigs fresh thyme (optional)
* Salt and cracked black pepper
To finish:
* 500 ml full cream milk
* 200–250 ml thickened cream
* 50 g butter (for extra richness)
Method
1. Add the leeks, onion, garlic, potatoes, stock, butter and thyme to your slow cooker.
2. Cook on:
* Low: 7–8 hours, or
* High: 4–5 hours
until the potatoes are very soft.
3. Remove the thyme stems if using.
4. Blend the soup until smooth using a stick blender (or carefully transfer to a blender in batches).
5. Stir through the milk, cream and extra butter.
6. Taste and season well with salt and plenty of cracked black pepper.
7. Leave on Low for another 15–20 minutes to warm through. Don’t let it boil after adding the dairy.
Serve with
* Thick buttered sourdough toast
* Fresh chives
* Crispy bacon pieces
* Extra cream
* Grated Parmesan for a delicious savoury finish
Gippsland Jersey shopping list:
* 🧈 50 g Gippsland Jersey Cultured Butter
* 🥛 500 ml Gippsland Jersey Full Cream Milk
* 🥣 250 ml Gippsland Jersey Pure Cream
* 🧀 Finish with a handful of finely grated Gippsland Jersey Pure Parmesan for an extra creamy, protein-rich bowl.
