Slow-Cooker Leek and Potato Soup

Slow-Cooker Leek and Potato Soup

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

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 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

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 (kcal) 551.99 kcal
Protein (g) 20.31 g
Sugar (g) 8.96 g
Fat (g) 14.99 g
Fibre (g) 5.33 g
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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat


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