Recipes

Slow Cooker Leek & Potato Soup

Name: Slow Cooker Leek & Potato Soup
Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yield: 4
Ingredients: ["2 tsp unsalted butter ","1 tbsp olive oil ","2 large leeks, trimmed, washed, and sliced ","1 onion, finely chopped ","2 garlic cloves, crushed ","500g potatoes, peeled and diced (preferably waxy like Charlotte or Desiree)","500ml low-salt vegetable stock ","250ml skimmed milk ","1 bay leaf ","Freshly ground black pepper, to taste ","Small handful fresh parsley to serve, chopped "]

Prep time: 10 mins

Cooking time: 3 hrs

Total time: 3 hrs 10 mins

4 servings

Fibre source, Low salt, Low sugar

Gluten Free, Pescetarian, Vegetarian

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

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.
Add the potatoes, bay leaf, and vegetable stock to the slow cooker. Stir to combine.
Cover and cook on low for 4–6 hours (or high for 2–3 hours), until the potatoes are tender.
Remove the bay leaf and stir in the milk. Blend using a hand blender until smooth (or leave slightly chunky if preferred).
Taste and add black pepper if desired. Garnish with fresh parsley and serve.