Spinach, Leek & Potato Soup

As Storm Evan tears his way through England right now (that wind is terrible!) it’s the perfect time to use up some of the leftovers in your fridge and have a soup bubbling in the slow cooker. This luscious green offering looks healthy, tastes amazing and doesn’t feel heavy for a lunch time — perfect for freezing and taking to work or pulling out when you don’t have time to cook!


  • 3 large potatoes (or, if you have eight or nine golf ball sized potatoes like I did toss them all in)
  • One large leek
  • Half a leftover onion
  • Four wheels of frozen spinach
  • Dried thyme
  • Pepper and salt to season

I made this to freeze, so I used the slow cooker. This could be made on the hob if you prefer, although I don’t recommend roasting the vegetables in this particular soup before adding them.

Firstly, you need to peel your potatoes if you prefer them peeled — personally I leave the peel on any thin skinned potatoes and it drives Mike mad. Luckily this soup was for me as he only eats tomato soup! Chop them, and add them to the slow cooker.

Thinly slice your leek and dice your onion before adding them to the potatoes, before pouring in half a pint of water. Toss in the wheels of spinach (which release some water too!) before seasoning with the salt, pepper and thyme.

Pop the slow cooker on low, and get on with your day.

I blended this soup until it was small and chunky, preferring not to have it smooth. I then froze it, and had it for dinners the next week — perfect!

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