Sharing is caring!
The slow cook leek and potato soup is a super satisfying and cozy comfort food easy to make in a bowl. Perfect for a delicious lunch or serving with homemade bread for a winter warming dinner.
Using just 5 basic ingredients, you can have the most delicious creamy leek and slow cooking potato soup.
Prepared like a regular soup, but can be left to cook slowly in the morning so it’s ready for lunchtime, it really is that easy.
Leeks and onions are gently sautéed in butter and then cooked with potatoes and broth. Finished with a quick mix and seasoning at the end. Or if pressed for time, skip the stir-fry stage and simply add all the ingredients and let cook.
I make my slow cooker of leek and cream-free potato soup. Instead, I use a small amount of milk and 50 grams of butter. I find this adds enough rich creaminess without added calorie masses.
Here in the kitchen shed, our slow cooker is almost always in use and really makes a living. Whether it’s a hearty stew of meat and meatballs or a casserole of vegetables and beans, the slow cooker stands out on its own. But I must admit that a satisfying bowl of slow-pot leek and potato soup takes a beating.
What equipment do I need?
- Slow cooker for 4 to 6 people: I used my 4.7-liter Crock Pot Shallow sauté skillet,
- optional to soften leeks and onions in butter first
- Immersion blender or stick
.
What ingredients do I need?
The minimal ingredients in the pantry offer maximum flavor. With only 5 ingredients you can make the most delicious and irresistible Leek and Potato Soup in Slow Cooker.
- Leeks: Leeks are the star of the show, so I’ve used 4 large leeks
- Onion – I used a brown onion
- Salted butter: you only need 50 grams to gently sauté the leeks and bring out their sweet and buttery taste
- Potatoes – I used Maris Piper potatoes, but any variety of floury potato like Russet works great. You only need 3 small potatoes, enough to give the soup a classic creamy finish.
- – I used granules of calendula broth. Alternatively, use a well-flavored chicken broth. I tend to cook with vegetable broth as I prefer a meatless soup.
- Optional: Milk: Add a creamy finish to the soup without the extra calories of the cream.
- Seasoning: There is already salt in the butter and seasoning in the broth, so it is better to add it at the end according to your taste.
.
.
.
Vegetable broth
How
to make slow cook leek and potato
soup
Prepare vegetables:
- Clean and trim your leeks. Discard the outer leaves, trim the root end and dark green top of the leek, but keep the light green part.
- Cut each leek lengthwise and wash them under cold running water to remove any dirt or sand.
- Cut the leeks to give half moons.
- Peel and dice the onion.
- Peel the potatoes and cut them in half before cutting them into thin slices.
Two-step method:
- Add the sliced leeks and onion to the slow cooker and sprinkle with butter cubes. Cook over high heat for a couple of hours.
- There’s the option to initially cook the leeks and onion before adding them to your slow cooker:
- the butter in a large pan over medium heat before adding the sliced leeks and diced onion. Cook, stirring occasionally, for 10 minutes or until softened. Add it to your slow cooker.
- Add the sliced potatoes and broth to the softened leeks and onion.
heat
- Cook over high heat for 3 hours or low for 6 hours
- Check that the potatoes are well and soft before beating with a dip blender. Don’t overprocess or you’ll end up with a sticky soup.
- Add milk if you use and season to taste.
.
All in one method:
Add all the ingredients to the slow cooker except the milk and seasoning. Cover with lid and simmer for 8 hours or over high heat for 4 hours. Blend and add milk if you use it to finish the soup. Check for condiments.
Frequently asked questions
about recipes Let’s keep in touch! You can find me on Pinterest, Instagram, Facebook and Twitter
Pin for later
