Slow-cooker Leek and Potato Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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
- 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
- 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.