Slow Cooker Leek And Potato Soup

🤍 Recipe Highlights

I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:

• Simple ingredients: you will be able to get everything you need to make this easy meal from your local grocery store. They are year round available ingredients that will be easy to get your hands on.
• Set and forget: this is one of those fantastic slow cooker recipes when you throw everything in, set the temperature and timer and dinner cooks itself. This 'set and forget' approach is handy as a way to get dinner started early in the day and relax knowing it is 'sorted' as the hours pass by you.
• Taste and texture: this hearty soup has a thick and creamy texture! It is also packed with flavor and goes down a treat with some crusty bread. Slow cooking it is the way to go for the ultimate bowl of cozy deliciousness.
• Freezer friendly: this soup freezes very well! So it is perfect to make a big batch of it and then grab out of the freezer for night's when you know you won't have a lot of time to cook something from scratch.
• Comfort food: there is a lot to be said about sitting down to a warm bowl of soup on a cold day. Grab a spoon and some crusty bread and you are all set. This soup has a thick and creamy texture and will nourish your soul!

🥗 Ingredients

The photo below is to show you everything you need to make the slow cooker potato and leek soup recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.

As you can see the potato leek soup recipe calls for:

• 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.
• 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.
• Butter: we add a little bit of butter to the recipe which melts and gives the potatoes a soft luxourious glow as they cook.
• Bay leaves: we use 2 x dried bay leaves for the cooking phase and then remove these before we blend the soup.
• Cream: we use a little bit of heavy cream both for the texture as well as to thicken the soup. It makes for a lovely creamy soup with a great thick consistency.
• 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.
• Onion: we peel and dice one brown onion for the flavor base of the soup.
• Potatoes: arguably the star of the show! These get peeled and diced before being added to the slow cooker.
• Leeks: one of the 2 main ingredients in the soup. 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. It is the white part of the leeks that brings the most flavor to the soup.

Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.

🍳 Instructions

Here are the step by step instructions to make the recipe. We start by prepping all of the vegetables.

• Peel and chop the potatoes (Photo 1)
• Peel and dice the onion (Photo 2)
• Slice and rinse the leeks (Photo 3)
• Add the potatoes to the slow cooker (Photo 4)

👩‍🍳 How to Make Slow Cooker Leek And Potato Soup

To make the leek and potato soup we start by preparing all of the vegetables. To do this use a vegetable peeler and cutting board to peel and chop the potatoes.

Once done, peel the skin from the onion and dice it.

Next trim the roots and dark green tops from the leeks, slice them in half lengthways and then thinly slice the rest of them. Then add them to a seive or colander and rinse them thoroughly under tap water.

When ready start to layer the ingredients into the slow cooker, starting with the potatoes as you see in the photo above.

• Add the sliced leeks and onion (Photo 5)
• Then add the garlic (Photo 6)
• Add the butter (Photo 7)
• Add the salt and pepper (Photo 8)

Next add the rinsed leeks, onion, garlic, butter, salt and pepper.

Now add the 2 x dried bay leaves as you see in the photo below and once you have pour in the chicken stock.

• Add the bay leaves (Photo 9)
• Pour in the stock (Photo 10)
• Cook then cool a little before blending the soup (Photo 11)
• Add the cream and blend to combine (Photo 12)

Next we want to cook the soup. You can use this on low heat for 8 hours or high heat for 4 hours. Both options work well. Once the soup has cooked, turn the temperature off and remove the lid.

We want the soup to cool down somewhat before blending it. So give it around 15 minutes then use an immersion blender like you see in the photo above to blitz the soup. When most of the soup has been blended together pour in the cream and then blitz again to combine it.

🍽 Serving Suggestions

Crusty bread! You always need something to dunk in your soup right 😉 and crusty bread or toasted rye like I am showing you is a sure fire way to up the ante and make this soup even more delicious! Or make homemade croutons and float them on top.

Simply give a couple of pieces of bread a spray with olive oil, place them into the air fryer and let them crisp up to toasty soup perfection.

Of course if you want garlic bread on the side that will work too and some good options are the Turkish Garlic Bread, the Garlic Pizza Bread, Garlic Ciabatta or the Tortilla Garlic Bread 😄👌.

👍 How to Guide

How to Store

Allow the soup to fully cool. Then portion into a sealed airtight container (or multiple as needed). These can be kept in the fridge for 3-4 days and the soup needs to be reheated before being consumed.

How to Freeze

To freeze, do the above once the soup has cooled. Then stack in the freezer for 2-3 months to use as needed.

How to Reheat

Transfer refrigerated leftovers into a bowl and cover with cling wrap. Then place these into the microwave and heat in 1 minute increments (high heat) stirring after each minute until warmed through.

Or for frozen portions, allow to fully cool then follow the step above to reheat in the microwave. Frozen and thawed portions of the soup will take an extra minute or 2 to reheat.

😉 Substitutions and Variations

Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:

• If you want to add some crispy bacon on top of the soup to garnish it that will work.
• You can use vegetable stock in place of the chicken stock to make the soup vegetarian.
• Chopped chives are a great way to garnish the soup for serving but you can also use chopped parsley or dill as an alternative.
• Drizzle a little cream into the bowls when getting ready to serve or offer a sprinkling of cracked pepper or chives.

💡 Tasty Tips

Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:

• There is no need to spray or grease the slow cooker insert with oil or cooking spray. You can simply add the ingredients to the bowl.
• The leeks need to be rinsed really well as they can get bits of dirt right on the insides that you don't see until you slice and rinse them.
• We also want to ensure that the dark green parts are disguarded and not used in the recipe.
• Each bay leaf will need to be discarded once the soup is cooked. Simply fish them out before you start blending the soup.
• It is a good idea to let the soup cool a little before you start to blend it.
• I like to blend the soup and then slowly pour the cream in towards the later stages of blending. I find this helps with the consistency of the soup.
• If soup is your favorite thing to cook then you might also like the Chicken Corn Noodle Soup, Mexican Beef Soup or the Meatball Tomato Soup 😄👍.
• If you love slow cooker recipes then you might also like the Dry Rub Ribs, Chicken Drumsticks And Potatoes, Roast Pork With Crackling, Sausage And Peppers, Chicken Spaghetti, Pasta Bake, Dahl, Braised Steak And Onions or the Spaghetti Bolognese 😉👌.

🤓 Frequently Asked Questions

Do I have to peel potatoes before making soup?

This depends on the type of soup you are making. You will find that some recipes instruct peeling of the potatoes and some only indicate to dice the potatoes.

How can I thicken my leek and potato soup?

Ensuring the right consistency between the volume of vegetables and liquids is a great place to start in ensuring your leek and potato soup is thick. Added cream when blending it will also help thicken the soup.

Why is my leek and potato soup bland?

You need to season the soup with salt and pepper to ensure that it is well balanced and not bland in flavor. Another reason leek and potato soup can be bland is if you use water and not stock or broth as the primary liquid.

😍 More Easy Dinner Recipes

Here are some more ideas to keep your dinners interesting and inspired!

• Thai Minced Pork
• Roast Pork Shoulder
• Garlic Chicken Parmesan Pasta
• Ham Fettuccine Alfredo
• Pork Leg Roast
• Tuna Fried Rice
• Chorizo and Prawn Linguine
• Easy Chorizo Fried Rice

It is time to get our leek and potato soup on my friend! You can also find all of my soup and stew recipes or dinner recipes in the one spot.

Adrianne

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