I love a good soup that feels like it was made just for me, and this Slow Cooker Leek, Fennel, and Potato Soup never disappoints. It’s creamy, earthy, and just a little bit fancy with the delicate flavor of fennel sneaking in. Make this when the weather turns chilly, and your kitchen will smell amazing all day.

Serve it with a chunk of sourdough or your favorite crackers, and you’ve got the ultimate cozy meal. Bonus: It’s perfect to freeze or keep for a quick, ready-to-heat lunch later in the week!

Recipe Ingredients

• 3 tbsp of extra virgin olive oil
• 3 leeks, pale parts only, washed and thinly sliced
• 2 garlic cloves, coarsely chopped
• 1 fennel bulb, halved and thinly sliced
• 800 g (1 lb 12 oz) of potatoes, cut into 4 cm (1½ in) pieces
• 1.5 liters (52 fl oz/6 cups) of vegetable stock
• 4 tbsp of raw cashews
• 2 tsp of fennel seeds, toasted and coarsely ground
• Ground fennel, chopped chives, and crusty bread, to serve

How To Make Slow Cooker Leek, Fennel and Potato Soup

1. Prepare the Ingredients: Heat the olive oil in a skillet over medium heat and sauté the leeks, garlic, and fennel slices for about five minutes to soften slightly.
2. Assemble in the Slow Cooker: Place the sautéed vegetables into the slow cooker, then add the potatoes, vegetable stock, cashews, and toasted fennel seeds. Season generously with salt and pepper.
3. Start Cooking: Set the slow cooker to high and cook for five hours until the potatoes and fennel are completely tender and can be easily pierced with a fork.
4. Blend the Soup: Transfer the soup in batches to a blender or use a stick blender directly in the slow cooker. Purée until the texture is smooth and creamy.
5. Check Seasoning: Taste the soup and adjust the seasoning with additional salt or pepper as needed to enhance the flavors.
6. Serve and Garnish: Ladle the soup into bowls and sprinkle with ground fennel and chopped chives. Serve with slices of crusty bread for dipping.

Recipe Tips

• Add extra creaminess: For a richer texture, blend a handful of cooked cauliflower or white beans along with the soup to naturally thicken it.
• Boost the flavor: Sprinkle a little smoked paprika or a dash of white wine vinegar after blending to add depth to the soup’s flavor profile.
• Go dairy-free: Skip the cream and use unsweetened almond or oat milk instead to keep the soup vegan and light.
• Switch up the toppings: Swap chives for fresh parsley, crispy fried onions, or even a sprinkle of toasted nuts for a crunchy garnish.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Vegetarian Borscht
• Slow Cooker Farro Minestrone
• Slow Cooker Greek Chicken Soup With Rice and Lemon

Slow Cooker Leek, Fennel and Potato Soup

Recipe by Shili MohamedCourse: SoupsCuisine: VegetarianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

210

kcal

I love a good soup that feels like it was made just for me, and this Slow Cooker Leek, Fennel, and Potato Soup never disappoints. It’s creamy, earthy, and just a little bit fancy with the delicate flavor of fennel sneaking in. Make this when the weather turns chilly, and your kitchen will smell amazing all day.

Ingredients

• 3 tbsp of extra virgin olive oil
  

• 3 leeks, pale parts only, washed and thinly sliced
  

• 2 garlic cloves, coarsely chopped
  

• 1 fennel bulb, halved and thinly sliced
  

• 800 g (1 lb 12 oz) of potatoes, cut into 4 cm (1½ in) pieces
  

• 1.5 liters (52 fl oz/6 cups) of vegetable stock
  

• 4 tbsp of raw cashews
  

• 2 tsp of fennel seeds, toasted and coarsely ground
  

• Ground fennel, chopped chives, and crusty bread, to serve
  

Directions

• Prepare the Ingredients: Heat the olive oil in a skillet over medium heat and sauté the leeks, garlic, and fennel slices for about five minutes to soften slightly.
  
• Assemble in the Slow Cooker: Place the sautéed vegetables into the slow cooker, then add the potatoes, vegetable stock, cashews, and toasted fennel seeds. Season generously with salt and pepper.
  
• Start Cooking: Set the slow cooker to high and cook for five hours until the potatoes and fennel are completely tender and can be easily pierced with a fork.
  
• Blend the Soup: Transfer the soup in batches to a blender or use a stick blender directly in the slow cooker. Purée until the texture is smooth and creamy.
  
• Check Seasoning: Taste the soup and adjust the seasoning with additional salt or pepper as needed to enhance the flavors.
  
• Serve and Garnish: Ladle the soup into bowls and sprinkle with ground fennel and chopped chives. Serve with slices of crusty bread for dipping.