Slow Cooker Leek And Potato Soup

Potato and leek soup in grey bowl with spoon.

5 from 1 vote

Slow Cooker Leek And Potato Soup is an easy, creamy, slow cooker soup. Simply add the vegetables, some stock and let it cook.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: French

Keyword: slow cooker leek and potato soup

Servings:

Calories: 451kcal

Author: Adrianne

Ingredients

6 large potatoes Note 1
1 large onion skin peeled and diced, Note 2
2 large leeks cut in half lenghtways and then cut into small rounds, Note 3
3 cloves garlic Note 4
40 grams/ 3 tablespoons unsalted butter Note 5
½ teaspoon salt Note 6
½ teaspoon black pepper also Note 6
2 dried bay leaves Note 7
6 cups chicken stock Note 8
1 cup/250 ml heavy cream Note 9

To serve

cream drizzled in
chives finely chopped
toasted bread

Instructions

Vegetables: use a vegetable peeler, knife and cutting board to peel and prepare the potatoes. Then peel the onion, remove the skin and dice it. Next slice the leeks in half lengthways and then into smaller rounds. Place the leek pieces into a colander and rinse them under tap water until there is no dirt on the insides.
Layering: add the potatoes to the slow cooker, followed by the leeks and diced onion. Next add the garlic, butter, salt, pepper and bay leaves.
Liquids: when ready pour in the chicken stock.
Cook: put the lid on the slow cooker and set the temperature and timer to either 8 hours on low heat or 4 hours on high heat.
Blend: once the cooking time is up, remove from the lid from the slow cooker and set aside. Now let the soup cool for about 15 minutes. Once the soup has cooled somewhat use a hand held immersion blender to blitz it. Towards the end when most of the mixture has been blended pour in the cream and then continue to blend until the soup has a thick and creamy consistency texture.
To serve: portion the soup into bowls and serve with a drizzle of cream, sprinkle of black pepper, chopped chives and toasted bread. Provide spoons for serving.

Notes

Note 1 - Potatoes: arguably the star of the show! These get peeled and diced before being added to the slow cooker.
Note 2 - Onion: we peel and dice one brown onion for the flavor base of the soup. There is no need to saute this on the stove top, it gets cooked in the slow cooker.
Note 3 - Leeks: we want to use 2 large leeks. We trim the roots from these as well as the darkest green tops and then slice them in halves and into smaller pieces. Then we give them a good rinse under running tap water to remove any dirt or debris.
Note 4 - Garlic: you can use 2-3 fresh garlic cloves, chopped chunky garlic or minced garlic from a jar. Choose whichever is the most convenient option for you.
Note 5 - Butter: we add a little bit of butter to the recipe which melts and gives the potatoes a soft luxourious glow as they cook.
Note 6 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. We also use black pepper when serving the soup.
Note 7 - Bay leaves: we use 2 x dried bay leaves for the cooking phase and then remove these before we blend the soup.
Note 8 - Chicken stock: chicken stock or chicken broth is the key liquid in the soup. You can use store bought packaged stock or make it from chicken stock cubes and the equivalent amount of water.
Note 9 - Cream: we use a little bit of heavy cream both for the texture as well as to thicken the soup. You can also use a little to drizzle over the top of the soup when it comes to serving it.

Nutrition