Ingredients:

500 g small potatoes, quartered

1/2 leek, finely sliced

4 cloves garlic, sliced

1/2 cup cream

1 tblspn cornflour

1 cup vegetable stock

2 bay leaves

6 sprigs thyme, remove leaves and discard stems

pinch cracked black pepper

Directions:

1. Place potatoes in Slow cooker bowl, add leek and garlic.

2. Add herbs and pepper.

3. Mix cream and cornflour together in measuring jug, pour over vegetables. Rinse jug with the stock and pour into Slow cooker bowl.

4. Cook for 7-8hrs on low (Russell Hobbs 3.5L sc).

Bon Appetit!