Name: Slow cooker leek, potato and white bean soup
Total time: 7 h
Cuisine: British
Ingredients: 400g leeks, trimmed, washed and sliced; 1 onion, chopped; 500g floury potatoes, peeled and diced; 400g tinned cannellini beans, drained and rinsed; 2 garlic cloves, crushed; 1l vegetable stock, made with a gluten free vegan stock cube; 1 tbsp olive oil; 2 bay leaves; 1 tsp dried thyme; 0.5 tsp ground black pepper; 1 lemon, juiced; 2 tbsp chopped fresh parsley

Slow cooker leek, potato and white bean soup

Soft leeks, potatoes and white beans blended into a velvety soup with no cream needed. Cooks while you are out and is ready to blitz when you get back.

Time7 hrs

LevelEasy

Costabout £0.70 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

286kcal
45.9gcarbs
9.5gof which sugars
5.3gfat
1.2gsaturates
13.3gprotein
9.9gfibre
2.9gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

5 bowls

Method

1
Put the leeks, onion, potatoes, beans, garlic, bay leaves and thyme in the slow cooker. Add the oil and stir so the vegetables are lightly coated.
2
Pour over the hot stock and add the pepper. Do not add salt yet, as the stock cube is salty.
3
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are completely soft and the leeks are silky.
390 min
4
Remove the bay leaves. Blend the soup with a stick blender until smooth, or leave some chunky if you prefer. Add a splash of hot water if it is too thick.
5
Stir in the lemon juice, taste and add salt if needed. Warm through for 10 minutes on high if it has cooled while you blended.
10 min
6
Serve in bowls scattered with parsley and a grind of black pepper.