Slow Cooker Chunky Potato and Leek Soup

Slow Cooker Potato and Leek Soup-11

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

Per Serving 182 calories

Fat 1 g

Carbs 42 g

Protein 4 g

6


Slow Cooker Chunky Potato and Leek Soup

Ingredients

2 big potatoes

2 leeks white part only

4 celery sticks

4 parsnips

1 white onion

2 organic vegetable cube

2 pints of water or more

Instructions

  1. 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.
  2. Eat chunky or use a hand blender to make more of a creamy soup.

 

 

 

 

 

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