Quick & Easy Slow-Cooker Potato-Leek Soup

There are few things that make me happier in the kitchen than using my slow cooker. I throw a recipe together in the morning, and then, by the time I come home I’m totally surprised (and thrilled) that “someone” made me dinner.

It’s like having a personal chef. A really cheap personal chef.

Anyway, one of my favorites to make in the slow cooker  is soup. Soup is just so darn forgiving. I can’t tell you how many time I start a recipe, realize I’m actually missing about half the ingredients, and end up just throwing in what I have available (and saying a little prayer to the gods of soup while I do). And, in general, it always turns out to be quite delicious (well… except for that one time with those lentils…).

So here’s one of my accidental recipes that I came up with one day when I had a bunch of leeks slowly wilting away in the fridge. I threw them unceremoniously into the Crock Pot one morning, added some broth, potatoes, and coconut milk… and in the evening enjoyed the easiest potato-leek soup I’ve ever made. Warm, filling, and full of prebiotic leeks and omega-3 rich coconut milk!

In the recipe below I’ve put suggested amounts for the ingredients, but remember: this is not rocket science, people. It’s soup. So please, trust me--throw in what you have on hand, let the Crock Pot work its slow magic, and enjoy!

Potato-Leek Soup for Poor Poets

You will need:

  • 2lbs leeks

  • 2lbs potatoes

  • 6 cups vegetable broth, bone broth, or water

  • 1 can coconut milk

  • 1 tsp salt

  • Pinch red pepper

  • 1 tsp turmeric

  • ½ fresh lemon


To make the soup:

  1. Trim and clean the leeks and cut into rough 1-2” pieces

  2. Peel the potatoes and cut into rough 1-2” pieces

  3. Put the leeks and potatoes into the slow cooker and cover with 6 cups of liquid

  4. Add the coconut milk, salt, red pepper, and turmeric to the slow cooker

  5. Cook on high for 4-6 hours, or on low for 6-8 hours

  6. When the veggies are soft, use an immersion blender to puree the soup

  7. Squeeze in ½ fresh lemon and serve!

Prebiotics, Leeks, RecipesSarah Gupta