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

Serves 6 Published 1/03/96 in the San Jose Mercury News. Copied with permission.

This was very, very good!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>