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Slow Cooker Leek and Potato Soup.

Leek and Potato Soup is one of the most comforting, creamy and filling soups we know. Its perfect to warm you up on a cold autumn day. Using the Slow Cooker is both economical and savvy, as it does all the work for you and it warms the house up as it cooks....always a bonus at this time of year. The picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Dont like chives? Use parsley. Dont like cream cheese? Use Cream-single or double works fine. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins
 500 g Potatoes
 3 Leeks
 1 Onion
 2 tbsp Butter
 500 ml Chicken stock
 1 tsp Garlic Paste
 1 tsp Mixed Herbs
 100 ml Milk
 2 tbsp Cream cheese
 2 tbsp Dried Chives
 2 pinches S&P
 2 Spring onions to garnish
1

Peel and rinse the potatoes.
Wash and trim the leeks.
Peel and chop the onion.

2

Turn the Slow Cooker on to high.
Add the Butter.
Add the Onions.

3

Add the Leeks.
Stir to coat them in the butter.
Let them soften for 4-5mns

4

Add the Potatoes.

5

Add the Garlic and Herbs.

6

Add the stock.

7

Stir till everything is combined.

8

Place the lid on and cook on Low for 6hrs, High for 4, or until the potatoes are soft.

9

Once cooked use a stick blender to blend until smooth.

10

Add the milk, cream cheese chives, and S&P.

11

Stir till combined.
Taste and adjust the seasoning if needed.

12

Divide into bowls, add a swirl of cream cheese and garnish with spring onions and chives.

13

Serve hot with some crusty bread or cheesy breadsticks

14

Easy swaps:-
Slow cooker for Hob
(Simmer for 40mns-1hr)
Cream Cheese for Cream.
Mixed herbs for Bay leaf.
Chives for Parsley

Ingredients

 500 g Potatoes
 3 Leeks
 1 Onion
 2 tbsp Butter
 500 ml Chicken stock
 1 tsp Garlic Paste
 1 tsp Mixed Herbs
 100 ml Milk
 2 tbsp Cream cheese
 2 tbsp Dried Chives
 2 pinches S&P
 2 Spring onions to garnish

Directions

1

Peel and rinse the potatoes.
Wash and trim the leeks.
Peel and chop the onion.

2

Turn the Slow Cooker on to high.
Add the Butter.
Add the Onions.

3

Add the Leeks.
Stir to coat them in the butter.
Let them soften for 4-5mns

4

Add the Potatoes.

5

Add the Garlic and Herbs.

6

Add the stock.

7

Stir till everything is combined.

8

Place the lid on and cook on Low for 6hrs, High for 4, or until the potatoes are soft.

9

Once cooked use a stick blender to blend until smooth.

10

Add the milk, cream cheese chives, and S&P.

11

Stir till combined.
Taste and adjust the seasoning if needed.

12

Divide into bowls, add a swirl of cream cheese and garnish with spring onions and chives.

13

Serve hot with some crusty bread or cheesy breadsticks

14

Easy swaps:-
Slow cooker for Hob
(Simmer for 40mns-1hr)
Cream Cheese for Cream.
Mixed herbs for Bay leaf.
Chives for Parsley

Slow Cooker Leek and Potato Soup.

3 thoughts on “Slow Cooker Leek and Potato Soup.

  1. Just followed your recipe was easy to follow. All in my slow cooker now. I only got it a few days ago so experimenting with it.

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