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Slow Cooker Potato & Leek Soup
One of my go to slow cooker soups during the colder weather. I hope you love it as much as I do :)
SERVES
6
CALORIES
216
COOKING TIME
3 hours
DIFFICULTY
simple
Are you craving a hearty, comforting soup that’s both delicious and budget-friendly? Look no further than this Slow Cooker Potato & Leek Soup. At just 216 calories per bowl and 54p per serving, this simple yet satisfying dish is perfect for meal prep and busy weeknights.
Why Cook Soup In The Slow Cooker?
Slow cookers are a game-changer for soup lovers, offering convenience by allowing you to set it and forget it—ideal for busy schedules. The long, slow cooking process enhances the flavours, allowing them to develop, while also being energy efficient compared to stovetop cooking. Plus, cooking in a slow cooker makes meal prep a breeze; you can cook once and enjoy delicious soup for days.
Can You Freeze Potato & Leek Soup?
Yes, you can freeze potato and leek soup. To ensure the best texture, it’s best to leave out the cream until you’re ready to reheat it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some space at the top for expansion. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge or reheat directly from frozen on the stovetop over low heat. Once warm, stir in the cream and heat through for a delicious, comforting meal that’s perfect for any occasion!
Why Make This Slow Cooker Soup?
This Potato & Leek Soup embraces the ‘less is more’ philosophy. With no fancy garnishes or complicated ingredients, it delivers pure, creamy, buttery goodness that pairs perfectly with a chunk of crusty bread. It’s comfort food at its finest, proving that sometimes the simplest recipes are the most satisfying. Prep this soup on Sunday, and you’ll have homemade lunches ready through Thursday. The recipe is so straightforward that it will soon become second nature—living in your head rent-free! Ready to dive into this comforting classic? Let’s get cooking!
Method
Step 1
Chop your potatoes, leeks and onions and throw everything into the slow cooker apart from the cream, and cook on high for 3 hours.
Step 2
Once cooked, simply add the cream and blitz the soup until nice and smooth. Serve with some buttered bread and enjoy 🙂
Ingredients
3 x potatoes chopped skin on
3 leeks chopped
1 x onion
3 garlic cloves or equivalent
1 tbsp half fat butter
100ml of double cream or reduce cals by using milk
Salt and pepper
1.2l of veggie or chicken stock
