Subtle but absolutely delicious, this slow cooker leek and potato soup is velvety and fragrant and the recipe is so easy to make. Creamy without the need for cream and sustaining without being heavy, this simple leek and potato soup recipe will become a firm favourite.
Slow cooker leek and potato soup
I love making slow cooker soups in the winter, as the long slow cooking works real magic on winter vegetables, making them sweet, full-flavoured and meltingly soft.
See also
- Slow cooker cream of vegetable soup is a soothing but luxurious familiar classic
- Light on calories but full of flavour, this slow cooker tomato soup is a nutritional powerhouse
- Bright and zesty and easy to make, try this tempting soup maker carrot and coriander soup
I find that with slow cooking, you do not always get the best results by throwing everything in and leaving it to cook at the start. In general, meat needs to be browned, and onions sautéed first to maximize flavour.
To make this slow cooker leek and potato soup a super-easy “dump and go” recipe, I have left the commonly used onion out. The difference in flavour is minimal and the more subtle allium flavour of the leeks shines through. It also saves on washing up!
I find that the long slow cooking, together with the inclusion of a little butter, makes this soup plenty creamy enough. If you want a creamier soup, though, you can swap about a third of the stock for milk, or swirl some cream through at the end of cooking.
Why make slow cooker leek and potato soup
- velvety, creamy and satisfying without all the calories
- delicately delicious flavours
- simple, elegant, pared down recipe
- easy, hands-off method
Simple leek and potato soup ingredients
- Leeks – clean, substantial leeks that are mostly white
- Potatoes – if the skins are thin and clean, you don’t need to peel
- Stock – vegetable or chicken stock, cube, pot or homemade
- Garlic – a couple of cloves
- Bay leaf – one or two to enhance a lovely sophisticated flavour
- Butter – salted or unsalted, just adjust the seasoning
- Seasoning – black pepper and salt. Check whether there is salt in your stock and butter before adding salt at the outset.
Helen’s Pro Tip – Stock and Salt
Some stock cubes contain little salt. In others, it is the first listed ingredient, indicating that the cube contains more salt than anything else.
Check what is in your stock before you add salt at the start of cooking. You can adjust the seasoning by adding more salt at the end, but you can’t take it out.
How to make easy leek and potato soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy slow cooker leek and potato soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. They don’t need to look pretty for a blended soup, but cutting even sized pieces helps with consistent cooking.
- Leeks – wash, trim any tough leaves, cut in half lengthwise and then slice
- Potatoes – cut into chunks of about 2 cm / 1“. If the skins are in good condition, you can leave them on.
- Garlic – peel and chop
Step Two – Transfer all the vegetables to the slow cooker pot and add the bay leaves, stock cube, and butter. Add some black pepper and a little salt (depending on the saltiness of your stock).
Top the pot up with water so that the vegetables are not quite covered. They should be sticking out of the liquid at the top.
Helen’s Fuss Free Tip
Don’t add too much water at the outset. It is easier to thin a soup that is too thick than to reduce it to thicken.
I usually fill up the slowcooker with boiling water from the kettle to speed things up – as it can take a while for a slow cooker to come to its just below a simmer cooking temperature from a cold start.
Step Three – Cook on high for 3–4 hours, or low for 6–7, depending on when you want to eat and whether you are going out for the day.
I usually cook on high until the pot is almost simmering and then turn down to low.
Step Four – Remove the bay leaves and blend to a smooth consistency. If the soup is too thick, you can add just a little boiling water to adjust. Adjust the seasoning to taste and serve hot.
Helen’s Fuss Free Tip
A cheap stick/immersion blender is the simplest and best way to blend soup. I have had mine for years.
If you must use a jug blender with hot soup, never use the central bung. As you blend, it will generate steam which can blow the lid off and send scalding soup everywhere.
Instead, cover with a folded piece of kitchen paper, then a tea towel over the top. Lift from time to time between each blend to allow the steam to escape.
Serving suggestion
Serve hot.
Garnish with fresh parsley and dot with your favourite flavoured oil or swirl with cream for a touch of luxury.
Variations
- This recipe makes a thick, substantial leek and potato soup but you can play with the ratios and make it lighter if you prefer with a little more stock.
- Fry a little bacon, cut into small pieces and stir in at the end.
- For a vegan version, use a plant based butter substitute.
Storage
This slow cooker leek and potato soup recipe will serve four as a meal with some hearty bread, or six as a starter, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.
Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.
Freezer – Transfer the cooled soup to airtight containers and freeze your leek and potato soup for up to three months. See notes on adding milk and cream in hints and tips below.
Reheating – Defrost your soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed and pour it out easily.
Hints and tips
- Don’t be heavy handed with the salt at the start. If you are using a salted butter and a stock that contains salt, you can leave it out and adjust the seasoning if needed at the end.
- Remember you can thin the soup later, so don’t add too much water. A more concentrated soup also takes up less space in the freezer if you are planning to save some for later.
- I really do recommend using a simple, cheap stick blender for soups. It is much less fuss and bother than transferring hot liquid in and out of a jug blender.
FAQs
The recipe as shown is vegetarian rather than vegan (assuming you use vegetable stock and not chicken). If you want to make it vegan, you can use a vegan butter or cream substitute instead of the butter I have used.
Absolutely not. Subtle it may be but never bland. Don’t be tempted to over salt it.
You can leave the butter out if you need to be on a fat free diet, but otherwise I don’t recommend it. The texture and taste are SO much better with a little butter in the mix.
More ways to make leek and potato soup
If you like a creamier soup, try this stovetop recipe for leek and potato soup
And of course a recipe for leek and potato soup in a soup maker!
More delicious soup recipes
- Cauliflower cheese soup – toasty, warming and delicious without too much cheese
- Carrot and swede soup – make the most of winter roots
- Slow cooker chicken gnocchi soup – comfort in a bowl
- More easy slow cooker soup recipes
- Explore all my soup recipes.
Slow Cooker Leek and Potato Soup
Ingredients
- 500 g leeks (prepared weight, from about 2 leeks)
- 600 g potato (about 4 potatoes)
- 2 cloves garlic
- 1 stock cube (vegetable or chicken)
- 2 bay leaves
- 40 g butter
- salt and black pepper (to taste)
- 950 ml (4 cups) water
Instructions
- Wash, trim, peel and chop the vegetables as necessary. If potatoes have thin, clean skins, you can leave them on.500 g leeks, 600 g potato, 2 cloves garlic
- Transfer all the vegetables to the slow cooker pot and add the bay leaves, stock cube, and butter. Add some black pepper and a little salt (depending on the saltiness of your stock).1 stock cube, 2 bay leaves, 40 g butter, salt and black pepper
- Top the pot up with water so that the vegetables are not quite covered. They should be sticking out of the liquid at the top. You can use boiling water from the kettle to kick start cooking.950 ml water
- Cook on high for 3–4 hours, or low for 6–7, depending on when you want to eat and whether you are going out for the day. I usually cook on high until the pot is almost simmering and then turn down to low.
- Remove the bay leaves and blend to a smooth consistency. If the soup is too thick, you can add just a little boiling water to adjust.
- Adjust the seasoning to taste and serve hot.
Notes
- Don’t be heavy handed with the salt at the start. If you are using salted butter and stock that contains salt, you can leave it out and adjust the seasoning if needed at the end.
- Remember you can thin the soup later, so don’t add too much water. A more concentrated soup also takes up less space in the freezer if you are planning to save some for later.
- I really do recommend using a simple, cheap stick blender for soups. It is much less fuss and bother than transferring hot liquid in and out of a jug blender. If you must use a jug blender, take care and do not use the bung when blending hot soup.
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