Ingredients for 8 servings:
1. 3 leeks, finely sliced and rinsed
2. 1 tablespoon olive oil
3. 4 potatoes, peeled and sliced
4. 500 g chestnut mushrooms, cleaned and sliced
5. 2 garlic cloves
6. 1 teaspoon dried thyme
7. 3 cups chicken stock
8. salt
9. pepper
10. 1/2 cup double cream
11. 90 g blue cheese, grated

Directions:
1. Heat the oil in a large pan.
2. Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
3. Par boil the potatoes for approximately 7 minutes.
4. Put the potatoes, leeks and mushrooms into the slow cooker.
5. Add the stock and cook on low for approx 7 hours.
6. Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
7. Liquidise in a blender and check seasoning before serving.