Recipes

Slow Cooker Leek & Potato Soup

There’s nothing quite like a bowl of creamy leek and potato soup to warm you through on a chilly autumn day. This slow-cooked version brings out the gentle sweetness of leeks and the earthy richness of potatoes. A touch of real butter adds flavour, while keeping the recipe light enough to stay heart-healthy and nourishing.

Method

1. In a frying pan, heat the butter and olive oil over a medium heat. Add the leeks and onion and cook for 5–6 minutes until softened, add the garlic for the last 2 minutes. Transfer to the slow cooker.
2. Add the potatoes, bay leaf, and vegetable stock to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–6 hours (or high for 2–3 hours), until the potatoes are tender.
4. Remove the bay leaf and stir in the milk. Blend using a hand blender until smooth (or leave slightly chunky if preferred).
5. Taste and add black pepper if desired. Garnish with fresh parsley and serve.