Slow Cooker Leek and Potato Soup
Slow Cooker Leek and Potato Soup is an easy to make super satisfying, cosy comfort food in a bowl. Perfect for a delicious lunch or serve with homemade bread for a winter warming dinner.
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Servings: 6
Calories: 201kcal
Equipment
- 4 to 6 person slow cooker - I used my 4.7 litre Crock Pot
- Shallow sauté pan - optional - to soften the leeks and onion in butter on the stove top
- Immersion / stick blender
Ingredients
- 4 large leeks
- 1 onion - diced
- 50 g salted butter
- 3 medium floury potatoes I used Maris Piper
- 750 ml vegetable or chicken stock I used Marigold granules
- Black pepper to taste
- Salt to taste
Optional
- 250 ml Milk
- Freshly chopped parsley
- Croutons
Instructions
Prepare the vegetables
- Clean and trim your leeks by discarding the outer leaves before trimming off the root ends. Now cut off the thicker top dark green parts but leave the lighter green parts.
- Slice each leek lengthways in half and then wash them under cold running water to remove any dirt or grit.
- Slice across each leek to give approximately equally sized half moons.
- Peel and dice onion.
- Peel potatoes and cut in half before slicing thinly.
Two Step Method
- Add sliced leeks and onion to slow cooker and dot with cubes of butter. Place on lid and cook for 2 hours on high setting.
- Add sliced potatoes and stock.
- Replace lid and cook for 3 hours on high setting or 6 hours on low setting.
- Blend the soup until smooth using an immersion / stick blender. Do not over blend or you will end up with a ‘gluey’ soup.
- If using milk for a creamier soup, stir it in before seasoning to taste with salt and pepper.
- Alternatively, sauté leeks and onion in butter until soft using a shallow stove top pan before adding to slow cooker.
All in one Method:
- Add all ingredients to the slow cooker except for the milk, salt and pepper.
- Cook with the lid for 8 hours on low setting or 4 hours on high setting.
- Blend the soup until smooth using an immersion / stick blender. Do not over blend or you will end up with a ‘gluey’ soup.
- If using milk for a creamier soup, stir it in before seasoning to taste with salt and pepper.
- Ladle into bowls and garnish with parsley and crusty croutons.
- Serve with homemade bread for a complete meal.
Notes
- Serves 6 as a side or 4 as a main course - calories are calculated for 6 servings.
- Slow Cooker Leek and Potato Soup in an airtight container will keep for up to 5 days in the fridge. Reheat thoroughly in the microwave or on the stove top.
- Freeze your leek and potato soup in a freezer proof container for up to 6 months.
- Nutrition information is approximate and meant as a guideline only.
Calories: 201kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 584mg | Potassium: 558mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1533IU | Vitamin C: 25mg | Calcium: 104mg | Iron: 2mg