Leek & Potato Soup (Slow Cooker Recipe)

I bought 2 leeks from the corner shop for 12p and thought they’d be a good investment. It turned into a great activity for my toddler and a great soup that’ll do us a few meals. Recipe below!

Leek & Potato Soup

  • Servings: Serves 4-6
  • Difficulty: simple
  • Print

Ingredients

  • 1 tsp oil
  • 1 onion, cubed
  • 1 stalk celery, cut lengthwise then chopped
  • 4 medium potatoes, peeled and cut into large chunks
  • 2 leeks, trimmed and cut lengthwise then sliced
  • 2 garlic cloves, peeled and diced
  • 1x 400g tin of butterbeans
  • 1L stock
  • 2/3 cup unsweetened soya milk
  • 2 tbsp nutritional yeast
  • 1 tbsp dairy free Flora
  • Salt & pepper to taste
  • Dried chives and pepper for garnish (Optional)

Special Tools:

  • hand blender
  • slow cooker

Directions

  1. Heat oil in a large pan. When hot add the onion and celery. Cook for about 2 minutes on a medium heat while stirring regularly.
  2. Add in the potatoes, leeks and garlic cloves and cook for another 2 minutes.
  3. Transfer the mix to the slow cooker. Add in the rest of the ingredients, except for the chives.
  4. Cook on high for 3-4 hours or low for 6-8 hours
  5. Whizz up with a stick blender until smooth
  6. Serve and garnish with a bit of chives and pepper, if using

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