Description
This Slow Cooker Potato Soup is packed with flavor and comfort. With tender potatoes, sautéed veggies, and a touch of cream, it’s the perfect meal for a busy day!
Ingredients
Scale
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion chopped (70g / 2.5oz)
- 2 medium leeks washed and sliced (500g / 17.6oz)
- 2 ribs celery diced
- 3 potatoes peeled and cut into 2cm cubes (400g / 14oz)
- ½ teaspoon dried italian herbs
- 1 litre vegetable or chicken stock
- ¼ cup milk
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- cooked bacon chopped
- parmesan or cheddar
- drizzle of cream and olive oil
- parsley or chives
Instructions
- Melt the butter and olive oil in a non-stick frying pan over medium heat, then sauté the onion, leeks, and celery for 4-5 minutes until softened.
- Transfer the sautéed vegetables to the slow cooker and add the potatoes, dried herbs, stock, salt, and pepper, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-8 hours, until the potatoes are tender. Blend the soup until smooth using a blender or immersion blender, then stir in the milk and cream until the consistency is to your liking.
- Adjust seasoning to taste. Serve with optional toppings such as bacon, cheese, a drizzle of cream or olive oil, and a sprinkle of parsley or chives.
Notes
For a thicker soup, blend longer or add more potatoes.
Feel free to customize toppings based on your preference.
This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg