This slow cooker leek and potato soup is easy and delicious, and will take you only a few minutes to prepare and finish off, whilst your slow cooker will do all the work! This recipe is perfect for spring and makes a fabulous lunch or mid-week dinner.
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Why Make This Slow-Cooked Leek And Potato Soup
You will love this recipe because it is super simple and thanks to the slow cooker, it takes very little of your time, which makes it ideal for busy families or couples.
This leek and potato soup is light, flavoursome and the slow cooking process makes this soup wonderfully creamy and indulgent.
Key Ingredients For Slow Cooker Leek And Potato Soup
There are only a few ingredients in this recipe. The main ingredients are:
- Leek - this spring root vegetable from the onion family is incredibly healthy and nutritious. Leeks are rich in vitamins (A and K), minerals, antioxidants, and fiber. Leeks are also a great source of folate, potassium, calcium, zinc, and iron. They have anti-inflammatory properties, help support our immune system, contribute to better digestion and vision, and to healthier skin and teeth, just to name a few of their health benefits. Use fresh or frozen leeks in this soup, and save some for crispy garnish.
- Potatoes are added to thicken this soup. Add them whole or cut into chunks. Peeled, or with skin on - this is totally up to your personal preference. Both will work, as you will blend the soup at the end.
- Vegetable stock cubes provide this soup with a stronger flavor. Use ones with reduced salt (low-sodium) if you can.
- Garlic is added for a boost of taste and nutrients.
- Double cream pairs well with leek and makes this soup less sharp and more delicate.
Season this homemade creamy leek soup with black pepper, thyme, chopped parsley, and salt (optional).
Serve it with a slice of crusty bread, or a roll.
Substitutes & Variations
If you are missing some of the above ingredients, here are some suggestions on what can be swapped:
- Use parsnips, or turnips instead of potatoes.
- Chicken, pork, or beef stock can be added to replace vegetable stock.
- Swap parsley for fresh or dried chives.
- Add Greek yogurt, sour cream, or creme fraiche instead of double cream.
Variations
For extra rich soup, add stilton cheese or other blue cheese.
You can also top the soup up with diced fried bacon.
To make this recipe veggie friendly, omit the dairy and use vegan stock and plant-based cream.
All swap ratios and ingredient measurements can be found in the recipe card below this post.
How To Make Potato And Leek Potato Soup In A Slow Cooker
This potato and leek soup is ready in four easy steps:
- Prepare and chop the leeks and potatoes.
- Place them in a slow cooker (crock pot), add stock cubes, garlic, and thyme, and cover with water.
- Cook slowly on low heat for 4 hours.
- Blend with a stick (immersion) blender, add cream, season and serve with crusty bread.
Top Tips
Here are a handful of expert tips on how to make this soup even better:
- Wash the vegetables with care, removing any dirt.
- Only use the white (middle) parts of the leeks for the soup, cutting away the roots and green parts (near the leaves). Cut the leeks in half (on the long side), and wash the layers under running water.
- Save some of the light green parts of the leeks for a crispy and peppery garnish.
- Taste the soup before adding salt, as it may already be salty from the vegetable stock. If it tastes too salty, add a splash or two of milk.
Storage & Reheating
This soup with leeks and potatoes is great for batch cooking and making ahead.
Once it cools down, store it in an airtight food container in the fridge for up to 3 days.
You can also freeze this soup but without cream - simply cook the vegetables and stock, blend the soup, and leave it to cool down to room temperature before transferring it to a freezer bag or freezer-friendly food container.
This soup will keep in the freezer for up to 3 months. Leave the soup to defrost in the fridge overnight before cooking or reheat it from frozen.
Reheating
This soup can be reheated on a hob, or in a microwave.
Microwave it if you reheat just one portion at a time. This will take about 3-5 minutes depending on your microwave power settings. Stir the soup halfway through.
Alternatively, you can reheat the soup (chilled or frozen) in a saucepan on the stovetop. Set it on medium heat and bring it slowly to simmer, stirring occasionally. Ensure it doesn't burn from the bottom.
When reheating a soup that had been previously frozen, add double cream to it when it starts to simmer. Keep an eye on the soup, stirring it regularly. Cook it gently on low to medium heat for about 5 minutes or until hot.
FAQs
Transfer the soup from a slow cooker to a saucepan. Add a small amount of water, milk, or cream, until desired consistency, and leave to simmer for 5 minutes, stirring regularly. Check the seasoning before serving.
You have two options: reduce the soup down by cooking it on high heat (without a lid), or thicken it with a batter.
To make the batter: mix 2 tablespoons of plain (all-purpose) flour with 100 ml cold water, and stir until you get a smooth, cream-like texture. Add this batter to the soup, and stir thoroughly. Cook the soup for another 30 minutes in a slow cooker, or for 5 minutes on a hob.
Yes, you can! Ideally, use a heavy cast iron pan (such as Dutch oven), cover with a lid, and cook on low heat, checking every 20 minutes or so, that there is enough liquid in the pot. Adding more water if needed.
You can freeze this soup before you add double cream to it - this is to prevent the cream from splitting after freezing. Simply add the cream when reheating the soup, just before serving.
📖 The Recipe
Slow Cooker Leek And Potato Soup
Ingredients
- 400 g leeks
- 500 g potatoes
- 1 l vegetable stock, or 1 liter cold water + 2 stock cubes
- 2 cloves garlic, peeled, roughly chopped
- 2 sprigs thyme, or 2 teaspoon dried thyme
- 200 ml double cream, or Greek yogurt, creme fraiche, sour cream
For serving (optional)
- ground black pepper, to taste
- salt, to taste
- 1 handful chopped parsley
- 6 slices crusty bread
Toppings (Optional)
- 6 tablespoon fried diced bacon
- 120 g Stilton cheese
Instructions
- Cut of both ends of leeks, keeping the middle (white parts). Cut each leek in half on the long side, and wash the layers under running cold water. Slice the leeks. Wash and dice the potatoes. Peeling is optional.
- Add the chopped leeks and potatoes in a slow cooker (crock pot), add crumbled stock cubes, garlic, and thyme, and cover with cold water.
- Cover with a lid and cook slowly on high heat for 4 hours, or on low heat for 6 hours.
- When the vegetables become soft, blend the soup mix with an immersion blender until smooth. Add cream, season, add any toppings (bacon or Stilton cheese; if desired). Serve with chopped parsley and a slice of crusty bread.
Notes
- Parsnips, or turnips instead of potatoes.
- Chicken, pork, or beef stock.
- Swap parsley for fresh or dried chives.
- Add Greek yogurt, sour cream, or creme fraiche instead of double cream.
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