Slow Cooker Leek and Potato Soup

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bowls of rich, smooth leek and potato soup on the table, ready to enjoy.

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This simple and easy slow cooker leek and potato soup recipe is creamy without needing cream and wonderfully tasty from the simplest of ingredients. Warming, soothing, subtle and elegant in flavour, this is a dump and start soup recipe that you will want to make it again and again.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time5

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

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 water

Metric - USA Cups

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

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 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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.