Slow-Cooker Leek and Potato Soup

Name: Slow-Cooker Leek and Potato Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4
Ingredients: 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; 50 g Parmesan; parsley; sourdough bread

Vegetarian

Try this warming soup garnished with sourdough and Parmesan.

4 H

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	551.986 kcal
Protein	20.312 g
Fat	14.987 g

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

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.
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.