Slow Cooker Leek and Potato Soup

Bowl of potato leek soup garnished with swirls of cream and fresh herbs.

5 from 2 votes

Slow Cooker Leek and Potato Soup

This slow cooker leek and potato soup is just what you need for a comforting and easy dish to warm you up! It takes just a few minutes to prepare from a small number of simple ingredients and provides a hearty and economical meal option.

Course Soup

Cuisine American, British

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 157kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

4 leeks (approx 500 g / 1 pound)
800 g potatoes
1 onion
2 garlic cloves
2 vegetable stock cubes
1.2 litre water freshly boiled

UK Measurements - US Measurements

Instructions

Remove the roots and dark green tops from the leeks, and slice them into thin slices. Wash them well under running water to remove any soil or sand inside.
4 leeks
Peel and chop the onion and garlic.
1 onion, 2 garlic cloves
Peel and chop the potatoes too. I cut them slightly smaller than if I was making roast potatoes, as a guide.
800 g potatoes
Put all of the vegetables in the slow cooker pot.
Make up the vegetable stock and add it to the pot.
2 vegetable stock cubes, 1.2 litre water
Put on the lid and cook for 2-3 hours on high, or 6-7 hours on low.
Once the cooking time is up, use a knife to check that the potatoes are soft. Then blend – you can either use a hand or immersion blender in the pot or transfer the soup in batches to a food processor.
Season with salt and pepper to taste, if you like swirl a little sour cream through the soup and garnish with some chopped fresh herbs and serve with wholegrain bread for a filling and nutritious meal.

Notes

Variations

Here are a few simple ways you can adapt this soup recipe:

Chunky - don't blend the soup, and chop the potatoes and vegetables slightly smaller before cooking

Creamy - stir through some cream before serving to add extra creaminess

Herbs - add fresh or dried herbs

Storage

Allow the soup to cool then store in the fridge for 3 days in a covered container.

Freeze for up to 6 months in portions. These soup freezer bags are useful.

Substitutions

This recipe is vegetarian.

To make it vegan change the sour cream (if using) to coconut cream and check that your stock cube is vegan.

To ensure the recipe is gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).

Nutrition