Slow Cooker Leek and Potato Soup
This hearty and comforting slow cooker leek and potato soup is made with minimal effort, for a filling and delicious appetizer or dinner.
Servings: 4
Calories: 148kcal
Cost: cheap
Equipment
Ingredients
- 1 lb potatoes (500 g)
- 12 oz leeks (350 g)
- 3 cups vegetable stock (700 ml)
- small handful of fresh thyme (or 1 tablespoon dried)
- ¼ teaspoon salt (optional)
- ¼ teaspoon pepper (optional)
Instructions
- Peel the potatoes, and dice them into bite sized chunks. Chop the leeks, and finely chop the thyme. Add these, along with the vegetable stock to the slow cooker.
- Cover with a lid, and slow cook on high for 3-5 hours, or on low for 6-8 hours.
- Make sure that the potatoes are soft enough to pierce with a fork. Use an immersion blender to blend the soup smooth. You can alternatively blend the soup in batches using a regular blender.
- Add salt and pepper to taste, and optionally any additional seasoning. Serve the soup immediately with your favorite sides, or store it in a refrigerator or freezer for later.
Video
Notes
- Make sure that the potatoes are cooked through before you blend the smooth. They should be soft enough to pierce easily with a fork.
- Taste the blended soup before adding any salt or pepper. The vegetable broth could already be salty enough.
- Peeling the potatoes is key to making the soup perfectly smooth. If you keep the skins on, the soup will have a grainier texture, but it will still taste good.
- Use a decent amount of thyme, both the leaves and stems. This is the main flavor component of the soup, and should not be omitted.
- Leftover slow cooker leek and potato soup can be stored in an airtight container in a refrigerator for up to 4 days, or frozen for up to 6 months.
Nutrition
Calories: 148kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 874mg | Potassium: 630mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1793IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 3mg