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Slow-cooker Leek and Potato Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 g potato
  • 350 g sliced leeks
  • 3 cloves garlic
  • 1 Knorr Vegetable Stock Pot
  • 200 g sourdough bread
  • 30 ml olive oil
  • 10 g parsley
  • 50 g Parmesan
  • 15 g sour cream
  • 1 l water

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

13.5g

Energy (kJ)

1586kJ

Energy (kcal)

379kcal

Carbohydrate incl. fibre (g)

52.8g

Carbohydrate excl. fibre (g)

48.6g

Sugar (g)

4.3g

Fibre (g)

4.2g

Fat (g)

13.2g

Saturated fat (g)

4.4g

Unsaturated fat (g)

8.2g

Monounsaturated fat (g)

6.6g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

906mg

Salt (g)

2.26g

Vitamin A (IU)

942IU

Vitamin C (mg)

27.0mg

Calcium (mg)

211mg

Iron (mg)

3.69mg

Potassium (mg)

649mg

Total

54.2g

6346kJ

1517kcal

211.1g

194.4g

17.2g

16.7g

52.9g

17.6g

32.9g

26.5g

5.4g

0.0g

34mg

3626mg

9.06g

3766IU

107.8mg

844mg

14.78mg

2597mg


  • 1 1. Add the potato, leeks, garlic & the Knorr Vegetable Stock Pot to a slow cooker. Add 1L of water and cook on high for 4 hours.
  • 2 2. Tear the sourdough into chunks, and place in a bowl. Dress with the olive oil and parsley and lay out on a baking tray. Grate parmesan over the top and place in the oven for 15 mins until crunchy and golden. Remove from the oven and allow to cool.
  • 3 3. After 4 hours, using a stick blender, blend the soup until smooth and stir in the sour cream. Ladle into bowls, topping each with the sourdough croutons and some more grated parmesan.