This delicious Slow Cooker Potato & Leek Soup is definitely one to save, a lovely flavoursome soup that is so simple to make.
This recipe originally appeared on my other website Just A Mum
I love making soups in the slow cooker, once the ingredients are prepared it is a totally hands off process. Let the slow cooker do the magic of infusing the flavours and cooking the ingredients to perfection.
I love sharing nutritious recipes that are cheap to prepare. Soups are perfect for this as one recipe goes a long way.
Potato and Leek is a classic soup combo, I have added the usual extras such as garlic and chicken stock. Once it has cooked I add cream and cheese to really lift the flavour.
The trickiest part when working with leeks is that they are actually really dirty, especially in the upper part of the vegetable. The grit seems to get into every crevice and layer.
So cleaning it out well must be the first task. It’s really easy to do, I simply slice it thinly then use a colander to hold the sliced leeks and run the leeks under running water while separating the layers with my fingers to ensure everything is rinsed thoroughly.
I do precook the leeks, to allow them to soften and take on the garlic flavour. The key here is to allow them to soften but not to colour, you can smell them begin to sweeten and lose that oniony smell.
Then add all of this and the rest of the ingredients to the slow cooker. I cook mine for around 5 hours on low, but you can of course reduce this time on HIGH or use the pressure cook function if you have a multi cooker and you will have it cooked in under an hour.
There is some debate about potatoes being blended in a soup causing the soup to go “gluey” but you can use that to your advantage, it creates a creamy finish and so few potatoes are used compared to liquids that it works well here.
It is better to blend less than more to avoid the starch in the potatoes from breaking down too much. If you are in a fancy restaurant you may even find they don’t blend the soup at all, rather pass it through a fine strainer. But we’re all about easy here!
I finish this soup off with cream and cheese. This brings a lovely balance of flavours to the herbs and leeks. If you prefer a thicker soup you can also add a little cornflour at the end stage.
I have more slow cooker soups that I think you will love below, check them out and let me know which one you will make next
Click on the title below to go to the recipe
I have served the soup with croutons today, they are so incredibly easy to make. Using simply a piece or two of white bread. The more stale the better, and finely diced and cooked in a little butter on the stove top – so easy!
If your bread is fresh, once diced pop it in the oven to dry for only a few minutes before pan frying. Pan frying is easier than cooking in the oven as you can manage and watch the colour the croutons take on.
So onto the recipe, I think you will love this classic Slow cooker Potato & Leek Soup.
- 25 grams Butter
- 2 Leeks, large, white & light green part only
- 3 teaspoons/cloves Garlic, minced
- 680 grams Potatoes, approx 5 medium
- 2 teaspoons Oregano, dried
- 2 teaspoons Thyme, dried
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 Bay Leaves
- 4 Cups Chicken Stock, 1 litre
- 1 Cup Cream
- 200 grams Cheese, grated
- 1- 2 Tablespoons Cornflour
- Finely slice the white and light green parts of the leeks
- Rinse thoroughly using a sieve or colander to remove all grit and dirt from between the layers
- In a frying pan add the butter and melt over a medium heat.
- Add the leeks to the melted butter and stir over a medium to low heat until they begin to soften, approx 4-5 minutes
- Once soft add the garlic and heat through for a minute more
- Add the leek mixture to your slow cooker
- Peel and dice the potatoes into chunks and add to the slow cooker
- Add the oregano, thyme, salt, pepper and bay leaves
- Pour over the chicken stock and stir
- Place the lid on the slow cooker and cook on LOW for 5 hours or until the potatoes are tender
- Once cooked remove the bay leaves and discard
- Using a stick blender mix the soup until completely blended.
- If you wish for a thicker soup, remove 1/3 of a cup of soup and add the cornflour to this and mix until no lumps remain, return the cornflour mixture to the soup and stir in well
- Add the cream and cheese to the soup and stir until completely blended in.
- Serve with crusty bread or croutons.
- Store leftover soup in the fridge. See below for freezing instructions.
How to Freeze Potato & Leek Soup
It is best not to freeze soup that has cream in it, if you wish to freeze the soup for later add the cream once it has been reheated.
To freeze the soup, blend as above, cool and add to an airtight container, this can be frozen for up to 3 months