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Leeky Slow Cooker

2 Leek bunches, washed and cut
4 Medium red or white potatoes
2 cn Cream of mushroom soup
1 cn Water
1 pk Chopped mushrooms
1 cn Blue lake green beans, whole
4 ds Tabasco sauce or other hot
1 ts White pepper (black ok)


Chop all veggies roughly and add to slow cooker. Now add all the cans, using the liquid from the green beans for the can of 'water' and adding more to make a full can. (May use fresh green beans and it's better that way). Add the mushrooms (consider using shiitake or morels if feeling fancy but plain will do). Add the rest and mix, then set on low for 6 hours. Its ready but will keep on low for another 12 hours cooking time easily. Refrigerate liner at night. Freezes pretty well in a sealed container.

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