Slow Cooker Leek and Potato Soup

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.

Slow Cooker Leek and Potato Soup pinnable image

Make Slow Cooker leek and Potato Soup

If you need a printable version of the recipe, click here: Slow Cooker Leek and Potato Soup printable recipe

(serves 4)

900g potatoes

1.5l vegetable stock
1 large leek (or 2 medium)
1 onion
plain yoghurt (optional)


1. Peel and chop the potatoes into slightly smaller chunks than you  would use for roasties.

2. Slice the leeks into roughly 2cm thick discs.
3. Chop the onion into chunks.
4. Pop it all in the slow cooker.
5. Make the vegetable stock and pour over the veg.
6. Put the slow cooker on high for 3 hours or medium for 4-5.
7. Use a stick blender until it's smooth. (Be careful of splashes, if it's still hot.)
8. If it's too thick, add a little more water
9. Stir in some salt and pepper to taste.
10. When serving, swirl a tablespoon of plain yoghurt through it (optional).

ingredients for slow cooker leek and potato soup

Ingredients for slow cooker leek and potato soup with stock

slow cooker leek and potato soup after blending

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