Simple Potato Leek Soup

I love having this simple potato leek soup as a “go to” slow cooker fall potato soup – for those days when I am busy, but want something warm and filling for dinner. This pot of soup cooked while we were at a movie. When we came home, the house smelled spectacular and we were ready to eat.

This recipe can also be cooked on the stove top if you are in a hurry or have to prepare it last minute. Instructions for both methods are in the recipe. We got about 5 bowls of soup from this recipe (2 dinners for two and one lunch for me!). If you are a cabbage soup fan, you can also add fresh cabbage to the soup. I like caraway seed sprinkled on mine for a garnish, along with cracked black pepper. Sliced and cooked vegan sausages would also be amazing in this soup.

For the potatoes, I prefer gold potatoes (or Yukon gold), which come in a three pound bag, using the entire bag. I use yellow onions because they are milder, but a white onion would work, or even green or spring onions.

When adding the vegetable broth or stock to the pot or slow cooker, be sure to keep the vegetables covered with stock. This will help them cook evenly.

If you are slow about peeling your potatoes, you might want to put them into a bowl of cold water after you cut them into chunks. This keeps them nice and white while you work, so no dark spots will start to show on them before you begin cooking. Just drain the soaking potatoes before adding to the soup, but no need to worry about getting every drop of water off of them.

You might also like to try these dishes, perfect for fall:

Sweet Potato Cabbage Soup

Broccoli Rice Casserole with Cheesy Sauce

Creamed Cauliflower Soup

Print Recipe

Simple Potato Leek Soup

An easy, hearty soup perfect for fall and winter weather. Simple to make in the slow cooker or on the stove top.

Course

Main Dish, Soup

Cuisine

French, German

Keyword

caraway seeds, carrots, celery, leek, olive oil, onion, onions, potatoes, vegan sausage, vegetable broth, vegetable stock

Prep Time

10 minutes

Servings

servings

Ingredients

• olive oil or vegetable broth
• 1 onion chopped
• 2 sticks celery finely chopped
• 1 large leek washed, halved and sliced
• 2 carrots peeled and sliced
• 3 pounds potatoes peeled, washed and cut into chunks
• 4 cups vegetable broth or stock
• vegan sausage as a garnish, optional
• caraway seeds as a garnish, optional

Course Main Dish, Soup Cuisine French, German Keyword caraway seeds, carrots, celery, leek, olive oil, onion, onions, potatoes, vegan sausage, vegetable broth, vegetable stock Prep Time 10 minutes Servings servings Ingredients olive oil or vegetable broth 1 onion chopped 2 sticks celery finely chopped 1 large leek washed, halved and sliced 2 carrots peeled and sliced 3 pounds potatoes peeled, washed and cut into chunks 4 cups vegetable broth or stock vegan sausage as a garnish, optional caraway seeds as a garnish, optional

Instructions

For both methods:

1. In a large saucepan or dutch oven with a drizzle of olive oil or a splash of vegetable broth, add the onion, celery, leek and carrots. Cook on low for 10 minutes, stirring frequently, until the vegetables soften somewhat.

   

For using the slow cooker:

1. Transfer the vegetables to your slow cooker. Add in the cut potatoes. Season with salt and pepper. Carefully stir the contents to combine.
2. Pour in the vegetable stock, add the slow cooker lid, and cook for 6 to 8 hours on low, or 4 to 5 hours on high.

   

For stove top cooking:

1. Add the potatoes to the pot with the vegetables.
2. Add salt and pepper and vegetable stock.
3. Bring to a boil, then lower the heat and simmer for 20 minutes, uncovered, making sure while cooking that the vegetables are always covered in stock. Cook until the potatoes are soft.

Before serving:

1. Using a potato masher, you can mash 1/3 to 1/2 of the vegetables in the soup for a creamier texture. You can also use an immersion blender to blend a portion of the soup. Or if you prefer chunky soup (I do!), no need to mash or blend anything.
2. Garnish with slices of cooked vegan sausage and/or caraway seeds. Serve hot with a nice crusty bread, rye toast, or your favorite crackers.

   

Recipe Notes

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