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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.
Prep Time5 mins
Cook Time6 hrs
Course: Dinner, lunch, Soup
Cuisine: American, British
Keyword: dairy free, gluten free, healthy, leeks, potatoes, vegan
Servings: 4
Calories: 176kcal
Cost: cheap

Equipment

  • Slow cooker
  • Immersion Blender

Ingredients

  • 1 lb potatoes (500 g)
  • 12 oz leeks (350 g)
  • 3 cups vegetable broth (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.