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Slow cooker leek & potato soup

Three bowls of slow cooker leek & potato soup

Slow cooker leek & potato soup

Name: Slow cooker leek & potato soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4
Ingredients: 50g butter; 1 onion finely sliced; 2 leeks halved and sliced, greens trimmed (reserve the greens from 1 leek; see tip, optional); 1 bay leaf; 1 medium-large floury potato such as Maris Piper (about 300-400g), peeled and cut into small chunks; 1.2 litres vegetable stock; 2 tbsp crème fraîche

Barney Desmazery

Published: January 2, 2026 at 10:52 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 3 hrs - 7 hrs

A star rating of 5 out of 5.4 ratingsRate

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Dig out your slow cooker to make a classic leek & potato soup. Top with crispy leeks and a grinding of black pepper and serve with crusty bread

Freezable

High-fibre

Low calorie

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Crusty bread

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Pitta bread

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Tear-and-share feta flatbreads

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Ingredients

Nutrition

Units:

MetricUS

50g butter
1 onion

finely sliced
2 leeks

halved and sliced, greens trimmed (reserve the greens from 1 leek; see tip, optional)
1 bay leaf
1 medium-large floury potato

such as Maris Piper (about 300-400g), peeled and cut into small chunks
1.2 litres vegetable stock
2 tbsp crème fraîche

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Nutrition: Per serving

kcal250
fat14g
saturates9g
carbs23g
sugars7g
fibre6g

high
protein4g
salt0.99g

Method

step 1

If your slow cooker has a sauté function, melt the butter directly in the pot. Or, do this in a frying pan over a medium heat. Cook the onion, leeks and bay leaf with a pinch each of salt and black pepper for 10-15 mins, stirring occasionally until all the veg is soft. If you’ve used a frying pan, transfer the softened veg and bay leaf to the slow cooker.
step 2

Add the potato and stock to the slow cooker, stir, then cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the potato is completely soft. Remove the bay leaf, then spoon in the crème fraîche. Blitz the soup until smooth using a hand blender, or do this in batches in a jug blender. Taste for seasoning and adjust as needed. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Ladle the soup into bowls, then top with crispy leeks, if you like (see tip, below) and a grinding of black pepper to serve.

Recipe tip

No-waste crispy leeks

Trim the dark green tops from 1 leek, wash well and dry thoroughly. Slice as thinly as you can, then scatter over a microwave-safe plate. Drizzle lightly with sunflower oil, season with a pinch of salt and microwave on high for 3-4 mins, checking and tossing every minute or so, until crisp and golden. Leave to cool – they’ll firm up more as they do – then use to scatter over soups.

Recipe from Good Food magazine, January 2026

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A star rating of 5 out of 5.4 ratings

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