Not only can you make this delicious and healthy leek and potato soup in a soup maker, but I'll also show you how to make it on the hob or slow cooker. This creamy soup also has an optional bacon twist.
This hearty meal of leek and potato soup is great for the winter months and cold nights.
When I first created this recipe years ago I was inspired by a combination of leek and potato soup recipe with bacon on the BBC good food website.
I have made a few adjustments to make it an unofficial Slimming World leek and potato soup recipe and to also fit in my soup maker.
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🛒 Soup Ingredients
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
- oil spray - (low calorie cooking oil spray / Frylight - to ensure you make a syn free soup)
- onion - (chopped)
- leeks - (sliced)
- potatoes - (peeled & diced - bitesize pieces) Preferably waxy potatoes such as Yukon Gold or maris piper for a good creamy consistency.
- milk - (if making slimming world leek and potato soup, then choose the milk type as part of your daily allowance)
- stock - (Vegetable stock made up with 2 stock cubes / chicken stock or homemade chicken broth)
- optional bacon rashers - (all fat removed & chopped if following SW so there's less saturated fat). You'll need half for the soup and half as a garnish per serving)
- seasoning - (salt and black pepper to taste)
📋Instructions
Here's some easy step by step pictures on how to make a large bowl of this tasty leek and potato soup maker recipe.
If you want crispy bacon topping, you need to firstly preheat your over to gas mark 8 / 450F (410F fan oven) / 230C (210C fan oven).
Spray a small frying pan with Frylight and sauté the onions, and half the (optional) lean chopped raw bacon and season.
This should take less than 5 minutes.
Next add the chopped raw potatoes and sliced leeks (the smallest cubes I'd recommend are 1cm, the larger the more chunky the soup). Give it all a good stir together and cover then cook over medium heat for 5 minutes - stir occasionally.
Transfer the leek & potato ingredients, along with the remaining ingredients (except the other half of the bacon) to the soup maker.
Pop the lid on and select chunky or smooth function depending on your personal preference. this should take about 20 mins depending on the soup maker.
Meanwhile, line a baking tray with baking paper and lay out the remaining bacon if you've opted for it.
We want this to be crispy to add a salty and crunchy texture to the finished soup. This should take about 20 minutes (as long as the soup is simmering for).
Tip- don't avoid the sautéing as it will create a richer tasting soup.
👩🍳Substitutions
Here's a few swaps you can make with this potato leek soup recipe.
- Stock - if Gluten Free, use a Gluten Free stock
- Oil - if not looking for a weight loss recipe, you can sauté veg in butter, olive oil, or coconut oil
- Vegetarian - use vegetable broth and omit the bacon or replace it with vegan bacon. For a topping, you could also use crispy onions instead
- Keto - potatoes can be replaced with cauliflower, turnips, or swede and stir in and stir in some tablespoons of butter at the end
⚖️Variations
- Spicy - add chili pepper flakes while cooking to add some heat to the dish
- Deluxe - sauté some garlic cloves with the onions, fresh sprigs of thyme, then later add grated cheddar cheese (we chose chives)
See my non soup maker version in my chunky leek and bacon soup {no potato} recipe here on my sister DIY blog which is keto friendly!
🍲Other Cooking Methods
Pans
Follow the sauteing process as per the instructions. Then add everything else and simmer before blending. While simmering, grill the bacon until crispy and serve on top.
Slow Cookers
Follow the sauteing process as per the instructions. Then add to the slow cooker and everything else and cook HIGH for 3-4 hours, or LOW for 6-7 hours before blending. While cooking, grill the bacon until crispy and serve on top.
Multicookers / Pressure Cookers
Follow the sauteing process as per the instructions. Then add everything else and cook on a pressure setting for around 5 minutes before blending.
Or you could follow the pan instructions and cook without the lid closed. While cooking, grill the bacon until crispy and serve on top.
🔪Equipment
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- 1.6L Morphy Richards soup maker - but it also works in other models, such as the Ninja soup maker
- Frying pan - not needed if your soup machine has a saute function
- Potato peeler
- Weighing scales
- Measuring jug
- Chopping board
- Chopping knife
For slow cookers or stoves: if you prefer a creamy leek soup, then you will need an immersion blender or food processor to finish.
❄️Storage
To avoid spoiled or bad soup, I recommend letting it cool at room temperature and then storing leftovers in an airtight container.
Fridge - store in the fridge for up to 3 days.
Freezer - keep in the freezer for up to 3 months.
Reheating - Once defrosted in the fridge, you can either heat through until piping hot on the stove or even a microwave.
🍲Serving Suggestions
You could embellish and add fresh herbs or stir in a knob of butter to make the best soup you can in a warm large bowl - you could make it as indulgent as you like as I did with my rich and creamy cheese and potato soup.
It's also divine and filling with some warm crusty bread.
💡Pro Tips
- I recommend taking the time to sauté the vegetables for a richer flavour.
- Always add your cold water or stock last to the soup maker to ensure you don't go over the max fill line as the sensor may detect it and stop cooking mid-way through a cycle.
- When trimming the ends of the leeks, note that the remaining white part of the leek is the softest and adds a creamy element to the soup itself - try aiming for a whitish rather than greenish leek when purchasing.
❓FAQ
No, this leeks and potato soup recipe is not vegetarian as it is cooked with bacon. However, the bacon is completely optional to add salty flavour.
But if you wanted to make a vegetarian version, you could use a generous amount of seasoning instead to enhance the flavours, and obviously stick with vegetable stock and not substitute for chicken stock.
Soups are incredibly easy to make. And once you start making your own, you'll find tinned ones no longer cut it. I specifically created this recipe to fit in my soup maker.
This is because my Morphy Richards one will only work with a total quantity that lies between 1300ml and 1600ml. But it can be made on the hob by simmering for 20-25 minutes until tender.
Yes! After sauteing all of the veg with bacon, just transfer everything to a slow cooker instead. You can cook on high for 3-4 hours or low 6-7 hours. Then use a stick blender to smooth or eat chunky.
Similar to my blue cheese and celery soup, this takes 10 minutes to cook in a pressure cooker or multi cooker. Then blend separately.
If you're a regular soup maker cook, you'll find occasionally can you burn ingredients at the bottom. It can be quite disheartening as it will stop cooking, forcing you to take it to the pan anyhow.
One of the ingredients that can catch is too much milk. So here, we're using 100ml of milk, although the maximum I've found I can use is 150ml.
However, if you need to clean your soup maker, please do not use metal abrasiveness. These can damage the element. You should only use plastic and I tend to use cheap detergent first to reduce any elbow grease needed.
If you've cooked your soup and you prefer it to be thicker, there are a couple of ways you can thicken it.
You can add more cooked potatoes or stir in some instant mash. Alternatively, mix a teaspoon of cornflour or flour with a teaspoon of water to make a slurry and stir in.
Yes, you can make a leek and sweet potato soup, but it won't be as thick and creamy, which is why we use starchy potatoes.
➕More Soup Maker Recipes
Looking for more soups recipes for the whole family to tuck into? Why not try these ones that we also love:
🍰Desserts
Here's some of our favourite sweet treats you might like to finish your meal with!
📖 Recipe
Leek and Potato Soup in a Soup Maker {unofficial Slimming World}
Ingredients
- oil spray
- 1 onion chopped
- 250 g leek sliced
- 400 g potatoes peeled & diced
- 100 ml skimmed milk or semi (as part of your Healthy Extra A)
- 700 ml water
- 2 vegetable stock cubes
- 4 bacon rashers all fat removed & chopped
- 4 bacon rashers fat removed, for serving
Instructions
- If adding crispy bacon on top, preheat your over to gas mark 8 / 450F (410F fan oven) / 230C / (210C fan oven).
- Now spray a lidded frying pan with frylight & saute the onions & half the bacon until onions have softened - do this over medium heat without the lid.
- Add the leeks & diced potatoes. Spray with frylight again, stir then put lid on and lower heat - check every now and then until 5 minutes has passed.
- Then transfer to your soup maker, along with the remaining ingredients, except the final 4 rashers of bacon. And select smooth function for creamy, or chunky if desired. For hobs: Simmer everything together until all of the ingredients are soft & whiz in a blender.
- While the soup is cooking, grill the remaining bacon until crispy & crumble all over each serving of soup.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- I recommend taking the time to sauté the vegetables for a richer flavour.
- Always add your cold water or stock last to the soup maker to ensure you don't go over the max fill line as the sensor may detect it and stop cooking mid-way through a cycle.
- When trimming the ends of the leeks, note that the remaining white part of the leek is the softest and adds a creamy element to the soup itself - try aiming for a whitish rather than greenish leek when purchasing.
Anonymous
Wow fabulous thankyou
Vikkie Lee
Thank you 🙂
Heather Appleby
this looks delicious and i'm going to get the ingredients tomorrow. do you know if it would freeze ok? thanks. Heather
Lyndsey Camplin
How would I adapt this to make on the hob, rather than in a soup maker?
Rosie jones
H ithere
How long will it last in the fridge? The recipe is wonderful and I have made a batch, but am cooking for 1 this week!
vikkie
Thanks! Glad you love it ? I would keep it in the fridge for up to 5 days in an airtight soup container.
Marie
How many does it make sorry xxx
vikkie
4 x
Pamela Newall
Like you, I have made Leek & Potato soup in the past and have ended up totally uninspired.
After being given a carrier bag of leeks from my sister's allotment yesterday, I made your take on the recipe today and enjoyed every mouthful. I did add a little salt and pepper though.
Well done Vikkie, keep those wonderful recipes coming
vikkie
So glad it's changed your perception and love that you're using home grown! I'll definitely keep making them 🙂 🙂
Trish Higgins
Hi
Do you have to pre cook the onions and potatoes before adding to the soup maker
Thanks
vikkie
Hi, you don't have to but sauteing the onions in particular will draw out the moisture giving a richer smoother taste. I do try to saute potatoes a little too. Hope that helps x