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: