Slow Cook Leek & Potato

Slow-Cooker Leek and Potato Soup

  • Vegetarian
Try this warming soup garnished with sourdough and Parmesan.

  • 4 H

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Pot
  • 500 g potato
  • 350 g sliced leeks
  • 3 cloves garlic
  • 1 l water
  • 15 g sour cream
  • 30 ml olive oil

Garnish

  • 50 g Parmesan
  • parsley

Serve With

  • sourdough bread

  1. Add the potato, leeks, garlic and Knorr Vegetable Stock Pot to a slow cooker. Add 1L of water and cook on high for 4 hours.

  2. After 4 hours, using a stick blender, blend the soup until smooth and stir in the sour cream. Ladle into bowls and garnish with parsley and a few pieces of sourdough bread.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 552.321 kcal
Protein 20.327 g
Fat 14.988 g
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