Description
A comforting creamy leek and potato soup that’s easy to prepare in a slow cooker.
Ingredients
Scale
- 75 g unsalted butter (softened)
- 3 large leeks (trimmed, washed and sliced into 1cm rounds)
- 900 g potatoes (peeled and chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (crushed)
- 1200 ml vegetable stock
- 1 tsp salt
- 0 tsp black pepper (freshly ground)
- 100 ml single cream (optional)
Instructions
- Place butter, sliced leeks, chopped potatoes, onion and crushed garlic in the slow cooker.
- Pour over vegetable stock and season with salt and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours until vegetables are tender.
- Blend to a silky smooth consistency using an immersion blender.
- Stir in cream and cook on low for another 20 minutes.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add herbs like thyme or parsley for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg