This slow cooker leek and potato soup is just what you need for a comforting and easy dish to warm you up! It takes just a few minutes to prepare and provides a hearty and economical meal option.
Leeks are typically a winter/spring vegetable grown in colder temperatures and soup is perfect as a winter warmer.
Leek and potato soup is great to enjoy all year round though, since leeks are available all the time nowadays.
Since I’ve shared some of my other favourite slow cooker soup recipes recently, such as my slow cooker tomato soup, this potato leek soup recipe was sure to be next.
It pairs really well with my slow cooker soda bread or slow cooker white bread.
Home-made soup is great for making ahead for easy lunches or suppers.
You only need a few fresh ingredients and you’ll know it is a healthy option!
Plus potatoes and leeks aren’t expensive, so this soup is a really low-cost dish too.
This soup contains no cream or milk, but still has a creamy texture from blending up the cooked leeks and potatoes!
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Slow cooking soup
Cooking soup in your slow cooker instead of on the hob or stovetop saves energy.
Running a slow cooker typically only uses the same amount of electricity as a light bulb, so it is really low usage.
If you didn’t know you can slow cook leek and potato soup, I’ll show you how.
All this recipe requires is chopping the vegetables and putting them in the slow cooker to cook with vegetable stock!
It is so easy and the slow cook method is perfect for those who are short on time.
Plus the slow cooking process makes the vegetables really soft and tender, and seals in all the flavour and nutrients.
Ingredients
Here are the ingredients you will need for this leek and potato soup. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- leeks – the main ingredient. I use 3-4 leeks, light green parts only. Related to onions, they bring a mild and sweet onion flavour.
- potatoes – I use standard white potatoes (the all rounder kind), in the UK these are normally Maris Piper or simiar. In the USA these would typically be Yukon Gold potatoes. Make sure you are using the floury type of potatoes, rather than the waxy kind.
- stock cube – here you can use your preferred stock – I like vegetable stock, but you could use chicken broth/stock.
- onion, garlic – to add flavour to the soup, complementing the mild flavour of the leeks.
- seasoning – don’t forget to taste the soup before serving and season with salt and pepper.
- optional – a little sour cream to swirl through to serve and some chopped fresh herbs as garnish – parsley, chives etc.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker leek and potato soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Remove the roots and dark green tops from the leeks, and slice them into thin slices. Wash them well under running water to remove any soil or sand inside.
Peel and chop the onion and garlic.
Peel and chop the potatoes too. I cut them slightly smaller than if I was making roast potatoes, as a guide.
Put all of the ingredients in the slow cooker pot.
Make up the vegetable stock and add it to the pot.
Put on the lid and cook for 2-3 hours on high, or 6-7 hours on low.
Once the cooking time is up, use a knife to check that the potatoes are soft. It should look similar to this.
Then blend – you can either use a hand or immersion blender in the pot or transfer the soup in batches to a food processor.
Season with salt and pepper to taste, if you like swirl a little sour cream through the soup and garnish with some chopped fresh herbs and serve with wholegrain bread for a filling and nutritious meal.
Substitutions
This recipe is vegetarian.
To make it vegan change the sour cream (if using) to coconut cream and check that your stock cube is vegan.
To ensure the recipe is gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).
Variations
Here are a few simple ways you can adapt this soup recipe:
- Chunky – don’t blend the soup, and chop the potatoes and vegetables slightly smaller before cooking
- Creamy – stir through some cream before serving to add extra creaminess
- Herbs – add fresh or dried herbs
Equipment
Storage
Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months in portions. These soup freezer bags are useful.
FAQ
I think so! Because the ingredients cook together slowly for hours, soup cooked in the slow cooker is full of flavour.
Homemade from a few simple ingredients, soup is a healthy alternative to tinned soup which will contain lots of preservatives and other additives. Seasoning well with salt and pepper and adding some fresh or dried herbs is a step that shouldn’t be missed as it helps to bring out the natural flavours.
Looking for more recipes like this? Try these:
Recipe
Slow Cooker Leek and Potato Soup
This slow cooker leek and potato soup is just what you need for a comforting and easy dish to warm you up! It takes just a few minutes to prepare from a small number of simple ingredients and provides a hearty and economical meal option.
Print Pin Rate SaveServings: 6
Calories: 157kcal
Ingredients
- 4 leeks (approx 500 g / 1 pound)
- 800 g potatoes
- 1 onion
- 2 garlic cloves
- 2 vegetable stock cubes
- 1.2 litre water freshly boiled
Instructions
Remove the roots and dark green tops from the leeks, and slice them into thin slices. Wash them well under running water to remove any soil or sand inside.
4 leeks
Peel and chop the onion and garlic.
1 onion, 2 garlic cloves
Peel and chop the potatoes too. I cut them slightly smaller than if I was making roast potatoes, as a guide.
800 g potatoes
Put all of the vegetables in the slow cooker pot.
Make up the vegetable stock and add it to the pot.
2 vegetable stock cubes, 1.2 litre water
Put on the lid and cook for 2-3 hours on high, or 6-7 hours on low.
Once the cooking time is up, use a knife to check that the potatoes are soft. Then blend – you can either use a hand or immersion blender in the pot or transfer the soup in batches to a food processor.
Season with salt and pepper to taste, if you like swirl a little sour cream through the soup and garnish with some chopped fresh herbs and serve with wholegrain bread for a filling and nutritious meal.
Notes
- Chunky – don’t blend the soup, and chop the potatoes and vegetables slightly smaller before cooking
- Creamy – stir through some cream before serving to add extra creaminess
- Herbs – add fresh or dried herbs
