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Leek and Potato Soup Recipe (Hob, Slow Cooker or Soup Maker) Recipe

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3.9 from 9 reviews

A creamy and comforting leek and potato soup that can be prepared on the hob, in a slow cooker, or with a soup maker. This versatile soup features tender leeks and potatoes simmered with thyme and vegetable stock, finished with a swirl of cream or milk and garnished with fresh chives. It’s a perfect warm-up meal for chilly days and offers flexible cooking methods to suit your kitchen setup.

Ingredients

Main Ingredients

  • 1 tbsp Oil
  • 600 g (1.3 lb) Leeks, washed, trimmed and sliced (1-2 cm width)
  • 1 Onion, roughly chopped
  • 450 g (1 lb) Potatoes, cut into 1-2 cm cubes
  • 1 tsp Dried thyme
  • 1.2 l (5 cups) Vegetable stock (reduce to 1 litre/4.5 cups if slow cooking or using soup maker)
  • 200 ml (0.75 cups) Milk or single cream, optional plus extra for swirling
  • 3-4 Chives, chopped, to serve
  • Sea salt and freshly ground black pepper, to season generously

Instructions

  1. Preparing the Vegetables: Wash, trim, and slice the leeks into 1-2 cm pieces. Roughly chop the onion and cut the potatoes into 1-2 cm cubes to ensure even cooking and easy blending.
  2. Cooking on the Hob: Heat the oil in a large saucepan over medium heat. Add the leeks, onion, and potatoes, stirring to coat them well in the oil. Cook for 3-4 minutes until slightly softened. Add the dried thyme, vegetable stock, and season with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook uncovered for 25-30 minutes, or until the potatoes are tender enough to blend.
  3. Slow Cooking Method: Place all ingredients except the oil and milk/cream into the slow cooker. Reduce the vegetable stock to 1 litre (4.5 cups) to adjust for slow cooking. Cook on HIGH for 2 hours until the potatoes are soft and ready for blending.
  4. Soup Maker Method: Add all ingredients except the oil and milk/cream into the soup maker, again reducing stock to 1 litre (4.5 cups). Follow your soup maker’s instructions to cook and blend the soup thoroughly.
  5. Blending the Soup: Once the vegetables are cooked through by any of the above methods, use a hand blender or the soup maker’s blending function to puree the soup until smooth and creamy.
  6. Adding Milk or Cream: Stir in the milk or single cream to the blended soup and return to a gentle simmer on the hob or with the soup maker lid on to heat through without boiling.
  7. Serving: Ladle the soup into bowls. For added richness and visual appeal, swirl in extra cream if desired. Sprinkle chopped chives on top for a fresh, mild onion flavor and garnish.

Notes

  • Use waxy potatoes like Yukon Gold for a creamier texture or floury potatoes for a thicker soup.
  • The amount of vegetable stock can be adjusted depending on desired soup thickness.
  • For a vegan option, use plant-based milk or cream alternatives.
  • Season to taste with sea salt and freshly ground black pepper; seasoning is key for balancing flavors.
  • If you prefer chunkier soup, pulse the blender less and leave some potato and leek pieces intact.

Find it online: https://glowcooks.com/leek-and-potato-soup-recipe-hob-slow-cooker-or-soup-maker-recipe/