Slow Cooker Leek and Potato Soup- a simple recipe for classic leek and potato soup made in the slow cooker. Syn Free on Slimming World and under 300 calories.
It's been a busy week with parents' evening and my birthday, so not much time for cooking! But today I made a gorgeous slow cooker leek and potato soup with one of my birthday presents. It was a new Morphy Richards slow cooker and I love it.
I haven't made leek and potato soup very often at home before, but I'm always drawn to it, if it's on offer for a restaurant starter, and I do occasionally buy tins of it. There's something very comforting about eating it. The advantage of slow cooking the soup is of course the convenience, but also that you don't need to use any butter. It makes a nice thick, creamy leek and potato soup that keeps really well in the freezer. A definite winter warmer.
If you are doing Slimming World, this recipe is "Syn" free.
Top Tips for making Slow Cooker Leek and Potato Soup
- The smaller you cut the potatoes, the quicker they will cook. Although this is a slow cooker recipe, if your main reason for using it is so you don't need to watch over it, you can speed it up by cutting smaller.
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Make Slow Cooker Leek and Potato Soup
A printable recipe card for slow cooker leek and potato soup is at the bottom of the post.
Yield: 4

Slow Cooker Leek and Potato Soup
prep time: 15 Mcook time: 5 hourtotal time: 5 H & 15 M
Slow Cooker Leek and Potato Soup- a simple recipe for classic leek and potato soup made in the slow cooker. Syn Free on Slimming World and under 300 calories.
ingredients:
- 900g potatoes
- 2 medium leeks
- 1 onion
- 1.5l vegetable stock
- salt and pepper
- 1 tbsp plain yoghurt (optional)
instructions:
How to cook Slow Cooker Leek and Potato Soup
- Peel and chop the potatoes into slightly smaller chunks than you would use for roasties.
- Slice the leeks into roughly 2cm thick discs.
- Chop the onion into chunks.
- Pop it all in the slow cooker.
- Make the vegetable stock and pour over the veg.
- Put the slow cooker on high for 3 hours or medium for 4-5.
- Use a stick blender until it's smooth. (Be careful of splashes, if it's still hot.)
- If it's too thick, add a little more water
- Stir in salt and pepper to taste.
- When serving, swirl a tablespoon of plain yoghurt through it (optional).
NOTES:
The smaller you cut the potatoes, the quicker they will cook.
Calories
262
262
Fat (grams)
1
1
Sat. Fat (grams)
0.25
0.25
Carbs (grams)
59
59
Fiber (grams)
6
6
Net carbs
53
53
Sugar (grams)
7
7
Protein (grams)
7
7
Sodium (milligrams)
1162
1162
Cholesterol (grams)
0.21
0.21
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