Googie’s Kitchen presents Slow Cooker Vegan Potato and Leek Soup

When it’s cold outside there is nothing better than coming home to a big hot bowl of steaming soup. Soup is a healthy and filling meal. It’s also very easy to prepare and cook. Many people, not that it’s a bad thing will buy soup from the supermarket. Honestly, with a slow cooker it’s very easy to make a soup at home.

Plus slow cookers are very economical and can save money. They are cheaper than cooking in the oven. The best part about a slow cooker is putting all the ingredients into the pot and leaving them to cook most of the day. In recent years I have made a variety of soups mainly in the slow cooker. They have all been delicious but this one has to be a favourite. We all enjoyed this dinner and we hope you do too. Below is video and recipe for you.

Slow Cooker Vegan Potato and Leek Soup

Do you have a slow cooker and if so, what’s your favourite meal to cook in it? Let me know in the comments below and please don’t forget to like, comment and subscribe.

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  • Sharp knife
  • Chopping board
  • Slow cooker
  • Stirring spoon
  • Teaspoon
  • Blender
  • Saucepan


  • Leek x 1
  • Potatoes x 800g (all rounders are the best in this soup)
  • Carrot x 1 large
  • Butternut squash x 200g
  • Dried mixed herbs x 1 tsp
  • Vegetable stock x 800mls (or bone broth or chicken stock if not vegan)
  • Salt and pepper to taste


  • Peel, slice and dice the leek.
  • Next peel the potatoes and cut them into 1 inch pieces.
  • Now peel the carrot and butternut squash.
  • Then cut these vegetables into 1 centimetre pieces and put all these ingredients into the pot as well.
  • Pour in the vegetable stock. Or chicken stock or bone broth if not vegan.
  • Add in the dried mixed herbs and salt and pepper to taste.
  • Stir all these ingredients together with the spoon.
  • Turn the slow cooker on for 2 -3 hours on high or 5 – 6 hours on low.
  • Once the soup has finished cooking turn the slow cooker off and leave to cool.
  • When it has cooled down pour about half the ingredients into the blender.
  • Or as much as your blender will comfortably hold then blend the ingredient together.
  • Pour the blended ingredients into the saucepan.
  • Repeat the process with the other half of the soup.
  • Heat the soup up in the saucepan.
  • Then serve with cheesy bread or my chickpea flour wraps and enjoy.
Slow Cooker Vegan Potato and Leek Soup

Slow Cooker Vegan Potato and Leek Soup was a great soup we all enjoyed. It was very tasty and as I mentioned earlier it was very easy too. The best part is all the ingredients are freezable so you could make a big batch and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx