“From Chet's Crock”
READY IN:
6hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse leeks under cool running water.
  2. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops.
  3. Rinse them again.
  4. Slice onions, chop garlic, and peel, seed and chop tomato.
  5. In a skillet, saute onions and garlic in olive oil 2 minutes.
  6. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours.
  7. Salt and pepper to taste at end of cooking.
  8. Garnish with chopped dill at serving time.

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