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Slow cooker leek and potato soup

Slow cooker leek and potato soup

A creamy, set-and-forget leek and potato soup cooked slowly to deepen flavors and achieve a silky texture.
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Prep Time 10 minutes
Cook Time 8 hours
High setting cook time 4 hours
Total Time 8 hours 10 minutes
Course Soup
Cuisine British
Servings 4 servings
Calories 200 kcal

Ingredients
  

Soup

  • 75 g unsalted butter softened
  • 3 large leeks trimmed, washed and sliced into 1cm rounds
  • 900 g potatoes peeled and chopped
  • 1 medium onion chopped
  • 2 cloves garlic crushed
  • 1200 ml vegetable stock
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground

To Finish

  • 100 ml single cream optional

Instructions
 

Soup

  • Place butter, sliced leeks, chopped potatoes, onion and crushed garlic in the slow cooker.
    75 g unsalted butter, 3 large leeks, 900 g potatoes, 1 medium onion, 2 cloves garlic
  • Pour over vegetable stock and season with salt and pepper.
    1200 ml vegetable stock, 1 tsp salt, 0.5 tsp black pepper
  • Cover and cook on low for 8 hours or on high for 4 hours until vegetables are tender.

To Finish

  • Blend to a silky smooth consistency using an immersion blender. Stir in cream and cook on low for another 20 minutes.

Notes

Cool soup at room temperature no longer than 2 hours before refrigerating to ensure food safety.
Use the high setting (4 hours) if you're short on time.

Nutrition

Serving: 300gCalories: 200kcalCarbohydrates: 25g
Keyword Comfort Food, leek soup, potato soup, slow cooker leek and potato soup, slow cooker soup
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