Slow cooker leek and potato soup

    4 hours 20 min

    This creamy pureed soup is simple to make and tastes fabulous. Potatoes are slowly cooked with leeks in a creamy soup base. Serve with thick wodges of bread, if desired. It's the perfect soup to enjoy on the cold winter nights.

    399 people made this

    Serves: 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

    Prep: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.

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    Reviews in English (73)


    A tablespoon of salt 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