Go Back

Slow Cooker Leek and Potato Soup

A comforting and creamy soup featuring leeks and potatoes, perfect for chilly nights and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large leeks Cleaned, trimmed, and sliced
  • 1 medium onion Diced
  • 3 medium floury potatoes Recommended: Maris Piper, peeled and sliced
  • 250 ml milk For a creamier texture
  • Freshly chopped parsley for garnish To add freshness
Cooking Components
  • 50 g salted butter Cubed for dotting
  • 750 ml vegetable or chicken stock Well-seasoned stock
  • to taste black pepper For seasoning
  • to taste salt For seasoning
Toppings
  • Croutons for topping Adds crunch to the soup

Method
 

Preparation
  1. Clean and trim the leeks, discarding the outer leaves and trimming the root ends.
  2. Slice each leek lengthwise in half and rinse under cold running water to remove grit.
  3. Cut across each leek to create half-moons for even cooking.
  4. Peel and dice the onion and slice the peeled potatoes.
Cooking
  1. Add sliced leeks and diced onion to the slow cooker with butter cubes. Set to high for 2 hours.
  2. After 2 hours, add sliced potatoes and stock. Cook for an additional 3 hours on high or 6 hours on low.
  3. Blend the soup until smooth with an immersion blender.
  4. For a creamier texture, stir in the milk and season with salt and pepper.
Serving
  1. Ladle the soup into bowls, garnish with parsley and croutons, and serve.

Notes

For a vegan option, replace butter with a plant-based alternative and use non-dairy milk.