Leek and Potato Soup {Hob, Slow Cooker or Soup Maker}

A bow of leek and potato soup with chives and black pepper on top, ready to eat.

5 from 5 votes

Leek and Potato Soup {Hob, Slow Cooker or Soup Maker}

Fancy a steaming bowl of delicious, healthy Leek and Potato Soup? This classic recipe is so easy to make at home on the hob, in the slow cooker or in a soup maker.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 tbsp Oil
600 g Leeks Washed, trimmed and sliced (1-2cm width)
1 Onion Roughly chopped
450 g Potatoes See notes | Cut into 1-2 cm cubes
1 tsp Dried thyme
1.2 l Vegetable stock
200 ml Milk or single cream Optional: Plus extra for swirling
3-4 Chives Chopped | To serve

Metric - Imperial

Instructions

On the hob:

Heat the oil in a large saucepan and add the leeks, onion and potatoes, coating well. Stir for 3-4 minutes.
Add the thyme and vegetable stock and bring to a simmer.
Simmer gently, uncovered, for 25-30 minutes until the potatoes are soft.
Blend until smooth and add the cream or milk.
Bring to a simmer again and then serve in bowls.
Optional: Stir in a swirl of cream and scatter with a few chopped chives.

To slow cook:

Add all of the ingredients except the oil and milk/cream into the slow cooker, making sure you reduce the stock to 1 litre/4.5cups.
Cook on HIGH for 2 hours until the potatoes are soft enough to blend.
Blend until smooth and add the cream or milk.
Pop the lid back on to heat through and then serve in bowls.
Optional: Stir in a swirl of cream and scatter with a few chopped chives.

To cook in a soup maker:

Add all of the ingredients except the oil and milk/cream into the soup maker, making sure you reduce the stock to 1 litre/4.5cups.
Cook and blend according to your soup maker instructions.
Add the milk or cream, stir and serve in bowls.
Optional: Stir in a swirl of cream and scatter with a few chopped chives.

Notes

Leeks: You can reduce leeks slightly if you don’t have the full amount, it will just be slightly less flavourful but still delicious

Vegetables: Either fresh or frozen is fine to use

Stock: You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version

Potatoes: Using a fluffy white variety, such as Maris Piper or King Edward will give you the best results but in all honesty, you can use any kind of potato and it will work

To serve: Enjoy this with some chunky bread, or with a sandwich or cheese on toast. (How about my no knead bread?)

Nutrition