There’s something special about a slow cooked soup with how all the ingredients slowly release their juices and aroma to create a perfect marriage of flavors. It is a time for my slow cooker to do all the hard work while I sit back and enjoy the aromas floating around the house for hours. I made this pototo and leek soup or a version of the soup on Friday when I was cleaning out the fridge. I took everything that was left in the fridge and the vegetable basket and I planned dinner around what I found.
I chucked in 4 celeries, 4 parsnips, 2 potatoes, 2 leeks and 1 onion and left it all in the slow cooker. It was quite a hectic day and I was a bit delayed getting the dinner started. I was meant to blend it when it was finished cooking but by the time it was actually cooked it was 8 o’clock and I was the only one having dinner so I didn’t bother. I just dolloped the hot chunky soup into a bowl as it was and sat in front of the TV.
I was very pleasantly surprised by the taste, I wasn’t expecting it to be so good. It was warming, comforting and a kind of soup to have when it’s neither too heavy nor light. It was perfect to have on a Friday night when all my bones were sore. So that’s how it became an unplanned slow cooker chunky potato and leek soup. I should mention that I gave the kids something else to eat at dinner time, I didn’t starve them don’t worry.
Slow Cooker Chunky Potato and Leek Soup
Prep Time: 10 minutes
Cook Time: 5 hours
Number of servings: 6
2 big potatoes
2 leeks white part only
4 celery sticks
1 white onion
2 organic vegetable cube
2 pints of water or more
- Wash all the vegetables, Cut the potatoes and parsnips in 2'' cubes. Cut the leeks and celery finely. Chop the onion and add all the ingredients in a slow cooker. Add the stock cubes. Cover the vegetables with water. Set to cook on high for 5 hours.
- Eat chunky or use a hand blender to make more of a creamy soup.