8 medium leeks
2 medium onions
1 clove garlic
1 large tomato
2 teaspoons olive oil
1/2 cup vegetable or nonfat, low sodium chicken broth
Salt and pepper to taste
4 sprigs fresh dill, chopped
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.