Traditional recipes

Slow cooker leek and potato soup recipe

Slow cooker leek and potato soup recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

This creamy pureed soup is simple to make and tastes fabulous. It's the perfect soup to enjoy on the cold winter nights.

365 people made this

IngredientsServes: 8

  • 8 potatoes, chopped
  • 3 leeks, white and light green parts only, cut into 5mm rounds
  • 1 onion, diced
  • 3 tablespoons margarine
  • 2 cubes chicken stock
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 350ml evaporated milk

MethodPrep:20min ›Cook:4hr ›Ready in:4hr20min

  1. Place the potatoes, leeks, onion, margarine, chicken stock, salt and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
  2. Stir in the evaporated milk. Ladle soup into a liquidiser and blend until smooth. Serve hot.

Recently viewed

Reviews & ratingsAverage global rating:(98)

Reviews in English (73)

A tablespoon of salt ....you sure about that ?A lot less salt works a treat-02 Oct 2013

Love this soup.Thick and creamy. Will defo be making again.-30 Apr 2012

This was delicious, i was a bit unsure about the evaporated milk (I've only ever eaten it with desserts) but it made the soup so creamy and delicious. By far the nicest homemade leek and potato soup I've made, thank you-24 Jan 2014


Slow Cooker Potato Leek Soup

This slow cooker potato leek soup is a soup that you can throw together in the slow cooker and walk away from it. Put it together in the morning and let it cook all day, I love soups like this.

Well, it’s officially autumn. I have to say that this is my favorite time of year. Maybe it’s the cooler weather or that it’s the time of year that soup is back on the menu on a regular basis.

Yep, I love soup and I love making it in big batches so that I can take for my lunches at work. In my book, there is nothing that is more comforting than soup.

I also love recipes that can be made in the slow cooker. It makes life that much easier.

What is a leek?

If you have not cooked with leeks before, the leek is a cousin to the onion. The flavor of the leek is milder and more delicate than an onion.

How to clean a leek:

Cut off the tough green ends and discard. Cut most of the root end leaving a little to keep the layers from falling apart. Cut the leek lengthwise and wash under running water until all of the dirt is removed. Pat dry and slice.

How do you make slow cooker potato leek soup?

First off you will want to clean the leek. Chop off the top leaves. The next step is to chop it up and you will want to saute it in a little olive oil. You will need to peel and cube 8 cups of potatoes, chop 3 stalks of celery, and slice 1 cup of carrots. Add the vegetables into the slow cooker along with 32 ounces of vegetable broth, salt, pepper, and a couple of bay leaves. Cook on low for 6 to 7 1/2 hours. When the potatoes are soft mash some of the potatoes. You will then want to add 1 cup of heavy cream and 8 ounces of cheddar cheese. Cook for another 1/2 hour or more. Serve.


How to make leek and potato soup

Leek and potato soup can be easily made in the slow cooker or on the hob – and the steps are very similar. Cook the leeks and potato in stock with herbs and garlic and then blend once everything has softened and the flavour has infused. I use dried thyme in this recipe (but you could easily use fresh – I am just struggling to get my hands on decent quality fresh herbs right now). You could swap that out for any type of herb that you fancy though!

Once the soup has cooked then use a stick/immersion blender to mix everything and then stir in some cream and butter. I use sour cream for this recipe to make it a little healthier.


Click on the title below to go to the recipe

I have served the soup with croutons today, they are so incredibly easy to make. Using simply a piece or two of white bread. The more stale the better, and finely diced and cooked in a little butter on the stove top – so easy!

If your bread is fresh, once diced pop it in the oven to dry for only a few minutes before pan frying. Pan frying is easier than cooking in the oven as you can manage and watch the colour the croutons take on.


Directions

Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley in large bowl pour mixture into slow cooker. Stir in salt, pepper, caraway seeds and bay leaf. Cover and cook on low 8-10 hours or on high 4-5 hours.

Remove and discard bay leaf. Combine some hot liquid from slow cooker with sour cream in small bowl. Add mixture to slow cooker stir. Stir in bacon.


Slow Cooker Easy Leek and Potato Soup

This simple puréed soup needs only a few ingredients and tastes delicious. Enjoy it either hot or chilled.

Ingredients

  • 1 1/2 lb Yukon Gold potato peeled and chopped
  • 3 cups chopped leeks (white and light green parts only)
  • 4 cloves garlic chopped
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 3 cups sodium-reduced chicken broth
  • 3 cups vegetable broth
  • 3 cups water
  • 1/2 cup 10% cream

Nutritional facts Per serving: about

  • Sodium 762 mg
  • Protein 7 g
  • Calories 196.0
  • Total fat 3 g
  • Potassium 575 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 37 g

Method

In slow cooker, combine potatoes, leeks, garlic, bay leaf and salt. Stir in broth and water.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.

Using immersion blender, or in stand blender in batches, purée soup until smooth. Stir in cream.


Recipe Summary

  • 1 pound leeks
  • 2 tablespoons butter
  • ½ teaspoon salt
  • 4 cups vegetable or chicken broth
  • 1 large (12 oz.) Yukon Gold potato, peeled and chopped
  • 1 pound spinach, roots and stems discarded
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • About 1 cup croutons

Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter. Add leeks and salt and cook until limp, stirring often, about 5 minutes. Add broth and potato. Bring to a boil, covered reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.

Purée in a blender, in batches if necessary, holding lid down with a towel. Pour back into saucepan and thin with more broth if you like reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.


Slow cooker leek and potato soup recipe - Recipes

Enjoy this easy recipe riff on the classic vichyssoise: potato leek soup with spinach made in a slow cooker.


We had our first major frost the other night: it went down to about 23 degrees.

I dressed the remains of my garden in some little blankies and they did just fine. I'd like to be able to harvest at least a few of the radishes and turnips that I planted last month before I have to say good-bye for the winter.

But the turn in the weather means that I have stopped thinking about tomatoes in favor of butternut squash. Fall things. Warm things. Casseroles and soups, for instance.

I love the set-it-and-forget-it nature of the slow cooker. This past weekend, we had houseguests and wanted to spend Sunday touring the area and visiting a local museum. So I put all the fixings of a chicken pot pie (of a sort) into the crockpot before we left and when we got home later, dinner was waiting.

Not to mention that the house smelled awesome.

And if slow cooker meals are easy, slow cooker soup is nearly effortless.

This spin on the classic vichyssoise involves a little vegetable chopping in the morning, a whole bunch of doing nothing and then some immersion blending at the end: that's it.

I served it with simple prosciutto and cheddar paninis (this is my latest obsession, ever since I got a Cuisinart Griddler sandwich press be prepared for the panini recipe onslaught).

So dust off that crockpot: winter's coming.

(If you enjoyed this post, check out all my slow cooker recipes!)

Slow-Cooker Potato-Leek Soup with Spinach

(adapted from Beth Hensperger's and Julie Kaufmann's Not Your Mother's Slow Cooker Cookbook)

Ingredients
4 cups thinly sliced leeks, white and very light green part only (3-4 leeks)
4 medium-sized russet / baking potatoes, peeled and diced
5-6 cups water or vegetable or chicken broth
2 cups packed baby spinach
2/3 cup half-and-half
salt to taste (at least several teaspoons)

Directions
Put the leeks and potatoes in the slow cooker. Add enough liquid to just cover them (I used a full 6 cups). Cover and cook on low until the potatoes are tender, about 6 hours.

ONE HOUR before the soup is done, add the spinach to the crock and re-cover. When done, puree the soup using an immersion blender, then stir in the half-and-half. Season to taste with salt.


In a heavy based saucepan, melt butter until bubbling and add the leeks, onion and garlic.

Cook stirring every so often for 5-10 minutes or until soft and fragrant.

Add potatoes and cook for an extra 5 minutes.

Add the chicken stock and simmer uncovered until potatoes are soft.

Using a food processor or stick blender, blend the mix until nice and smooth. Reheat and add the evaporated milk, salt and pepper and bring to the boil and serve.

This potato and leek soup recipe can be frozen. Let it cool to room temperature, then seal in a ziplock bag for up to four weeks.

Freezing Instructions:

Allow the Potato and Leek Soup to cool to room temperature. Pour into a freezer-proof zip lock bag and 3/4 fill the bag. Freeze laying the bag on its side so it sits as flat as possible. Once frozen, stack it upright so it doesn’t take up much room. Remember to write on the bag the contents and the used by date.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


The Improving Cook

Jump to Recipe
It's been a busy week with parents' evening and my birthday, so not much time for cooking! But today I made a gorgeous slow cooker leek and potato soup with one of my birthday presents. It was a new Morphy Richards slow cooker and I love it.

I haven't made leek and potato soup very often at home before, but I'm always drawn to it, if it's on offer for a restaurant starter, and I do occasionally buy tins of it. There's something very comforting about eating it. The advantage of slow cooking the soup is of course the convenience, but also that you don't need to use any butter. It makes a nice thick, creamy leek and potato soup that keeps really well in the freezer. A definite winter warmer.

If you are doing Slimming World, this recipe is "Syn" free.

Top Tips for making Slow Cooker Leek and Potato Soup

  • The smaller you cut the potatoes, the quicker they will cook. Although this is a slow cooker recipe, if your main reason for using it is so you don't need to watch over it, you can speed it up by cutting smaller.

For UK recipe sharing, tips and advice, join my UK Recipe Sharing Facebook Group


Watch the video: πράσα με καρότο - νηστίσιμο και λαδερό φαγητό CuzinaGias (May 2022).