Slow Cooker Leek and Potato Soup

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.

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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.


Looking for more slow cooker soups?

Slow Cooker Broccoli Cheese Soup
Slow Cooker Carrot and Coriander Soup


2 images of slow cooker leek and potato soup- raw ingredients and finished soup

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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.


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




leek, soup, slow cooker
lunch, soup
British
Yield: 4

Slow Cooker Leek and Potato Soup

Slow Cooker Leek and Potato Soup- a simple soup recipe for classic leek and potato soup made in the slow cooker. Syn-free on Slimming World.
prep time: 15 minscook time: 5 hourtotal time: 5 hours and 15 mins

ingredients:


  • 900g potatoes
  • 2 medium leeks
  • 1.5l vegetable stock
  • 1 onion

instructions

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).

NOTES:

If it seems too thick, add a little water at a time and stir through.

Optional- swirl some natural yoghurt through after serving.
calories
230
fat (grams)
15
sat. fat (grams)
1
carbs (grams)
48
protein (grams)
7
sugar (grams)
11
Fibre
5
Created using The Recipes Generator


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