Winter!
Well it is cold! That is all I can say! In the UK there has been freezing temperatures and snow! Have you noticed how the snow makes the evenings lighter though? So one day it was dark at 4pm, the next day it was still light at 4.26pm!? Anyway, snow is cold. Winter is cold. So we need soup! Warm, thick, comforting soup. Add easy and effortless to that and ta-da… perfect! You can eat this for lunch on its own, add some bread, vegetables or protein on the side and have it for dinner, or just grab a mugful for a warming snack mid-afternoon!
The Leek & Potato Veg Recipe
Okay, so there is already a great leek and potato soup recipe on here already, but this one adds some extra hidden veg (great for those fussy eaters) and is made in the slow cooker so you can throw it all in and leave it to work its magic!
As always, I’ve tried to keep the recipe and the ingredients as simple as possible, so you can make this without searching every supermarket or grocers!
Slow cooker soup perfect for winter.
- 1 small onion chopped
- 2 medium leeks washed & chopped (top & tail first)
- 1 medium courgette chopped
- 2 medium potatoes peeled & chopped
- 500 ml boiling water
- *optional 2-3 bay leaves
- 3 tablespoons nutritional yeast
- 1/2-1 teaspoon sea salt (to taste)
- 1/2 teaspoon black pepper
- 200 ml milk (I used unsweetened oat)
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Wash and pre-heat the slow cooker (can also be cooked in a large heavy bottomed saucepan).
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Prepare all your vegetables, then add the onion, leeks, courgette & potato to the slow cooker. Add the water gradually (the water should just cover the vegetables – adjust water if needed). Pop the bay leaves in if using.
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Set the heat to high and leave for minimum 4 hours. This will depend on your slow cooker capacity and wattage. Check to see if the potatoes are cooked. If so, continue with the next steps (otherwise leave to cook for longer).
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Add the nutritional yeast, salt and pepper. Remove the bay leaf if used.
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Carefully ladle some of the soup out and put in a high speed blender. Add some of the cold milk. Blend until smooth. Return to the slow cooker. Repeat. Some chunks are good (unless you want a completely smooth soup).
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Cook for a further hour – taste test for seasoning and adjust if necessary.
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Serve & enjoy
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, slow cookers, stick blenders and other items which you might need. Much appreciated!
Serving
Serve your soup as it is, with some homemade rolls, a quick and easy garlic bread, a side of spicy crispy tofu or another protein, roasted veg or some salad! You can top your soup with croutons, rocket, a drizzle of oil, seeds or anything else you choose!
Storing
The cooked soup once cooled can be stored in a sealed container in the refrigerator for 3 or 4 days. Reheat in a pan (adding a bit of extra liquid if needed). The soup can also be portioned and frozen (remember to label and date) for up to 3 months.
Sharing
I hope you will cook this lovely soup when I next come over – haha! Really though, please share this recipe with others and let me know how you get on with it.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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