• Stephi Durand

The BEST Homemade Slow Cooker Leek and Potato Soup

Updated: Nov 26, 2021

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Leek and Potato soup is hands down my favourite soup to have throughout autumn and winter. I love blending it until it becomes a thick, smooth consistency and having it with thick slices of homemade bread.


Recently, I found a 1.5L slow cooker in a local charity shop and knew it would be great for a whole range of recipes — soups included.


Currently, I cook for two. My partner and I. So a 1.5L is the perfect size for us. This recipe will be made to this size slow cooker, but you can easily adjust where needed.


Fully cooked and blended leek and potato soup in a slow cooker, ready to serve.
Leek and Potato Soup Ready to Serve

Tips and Tricks


When it comes to adding leeks, sliced or dehydrated work fine. Interested in preserving leeks to store in your pantry for a year or more? Check out this blog post here, where I go into full detail on how to get great results every time!


I don't give specific amounts for the potatoes and leeks, only to use equal parts of each. For this slow cooker I fill half the pot with potatoes and half with leeks before adding everything else on top.


The smaller you chop the potatoes, the quicker it cooks. Standard sliced potatoes take 2 hours in my slow cooker.


Cooking is an art, don't be afraid to adjust as necessary to get the perfect tasting result for you.


All of the ingredients required for the soup in a white slow cooker.
Leek and Potato Soup Ingredients
 

Homemade Slow Cooker Leek and Potato Soup



Ingredients:

  • Equal Parts Leeks and Potato (peeled + diced)

  • 500ml (2 cups) Veg Stock

  • 1/4 tsp Dijon Mustard

  • 1/4 tsp Thyme

  • 1/4 tsp Garlic Powder

  • Salt + Pepper

What You Will Need:

  • Slow Cooker, 1.5L or bigger

  • Hand Blender

  • Measuring Cups or Jug

How To:


Step One: Peel and dice your potatoes. If using fresh leeks, thinly slice. Take your potatoes and fill the slow cookers pot half full, fill the rest of the space with the leeks, leaving 1-2cm of room at the top.


Step Two: Add you dijon mustard, thyme, garlic powder, and salt and pepper. Pour your veg stock on top, ensuring it covers everything. Add extra hot water if the leeks aren't fully covered.


Step Three: Place the lid on top and set your slow cooker to high. If it is your first time cooking this, check after one hour to see how the potatoes are. In a 1.5L slow cooker, everything will be fully cooked in 2 hours.


Step Four: With everything fully cooked, take your hand blender and blend the soup until it becomes thick and smooth.


Step Five: Serve immediately or leave in the slow cooker, reheating if necessary before serving. This soup goes great with thick slices of homemade bread, cheese tortellini, or even garlic bread.

 

Decided to give it a try? Tag me on Instagram: stevies_corner

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