Created by ImPat on May 13, 2019
Step 1: Add celeriac to the base of a 5 to 6-litre slow cooker.
Step 2: Melt butter in a large frying pan over a medium heat and add leeks and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned and then add to slow cooker with potatoes and stock and season with salt and pepper and cover with lid.
Step 3: Cook on low for 7 hours, on high for 4 hours, or until celeriac and potatoes are soft and then stir in cream and chives and allow to cool slightly.
Step 4: Blend soup, in batches, until smooth and return to slow cooker on low to keep warm or on keep warm if your slow cooker has that option.
Step 5: Meanwhile, make blue cheese croutons;place bread in a single layer on a tray lined with baking paper and spray evenly with oil.
Step 6: Cook in a hot oven (200C) for about 8 minutes, or until lightly browned and then crumble cheese over top and cook for 5 minutes, or until cheese is melted.
Step 7: Garnish soup with pepper and extra chives and serve with blue cheese croutons.