Creamy Slow Cooker Leek and Potato Soup

Name: Creamy Slow Cooker Leek and Potato Soup
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 4
Ingredients: 50 g unsalted butter; 1 medium-large floury potato such as Maris Piper, peeled and cut into small chunks; 2 leeks halved and sliced, greens trimmed; 1 onion finely sliced; 1.2 l vegetable stock; 2 tbsp Crème fraîche; 1 bay leaf

A comforting, velvety classic made effortless in the slow cooker. This rich soup combines tender leeks and floury potatoes for a satisfying, heart-warming meal perfect for chilly days.

Servings4 Portions

Prep Time15 Mins

Cook Time420 Mins

Difficulty

Easy

Ingredients

unsalted butter
50 g
medium-large floury potato such as Maris Piper, peeled and cut into small chunks
1
leeks halved and sliced, greens trimmed
2
onion finely sliced
1
vegetable stock
1.2 l
Crème fraîche
2 tbsp
bay leaf
1

Step-by-Step Instructions

Melt the butter in a large frying pan over medium heat, or directly in your slow cooker if it has a sauté function. Add the sliced onion, leeks, and bay leaf along with a pinch of salt and black pepper. Sauté for 10–15 minutes, stirring occasionally, until the vegetables are soft and fragrant.

If you used a frying pan, transfer the softened vegetable mixture and the bay leaf into the slow cooker. Add the potato chunks and pour in the vegetable stock. Stir well to combine.

Cover with the lid and cook on Low for 6–7 hours or on High for 3–4 hours. The soup is ready when the potatoes are completely soft and starting to break apart.

Remove and discard the bay leaf. Stir in the crème fraîche. Use a hand blender to blitz the soup directly in the pot until perfectly smooth. Alternatively, blend in batches using a jug blender, taking care with the hot liquid.

Taste the soup and adjust the seasoning with extra salt or pepper if needed. Serve hot in bowls, topped with a grinding of black pepper and optional crispy leeks.