Slow Cooker Leek and Potato Soup

Hearty Slow Cooker and Leek and Potato Soup with Crispy Bacon Bits

Slow Cooker Leek and Potato Soup

Apparently we have a rather large storm on the way, which is going to be comparable to the one in the 1987.  However, I wasn’t in the UK in the 80s so I missed it but I have read ‘Rumours of a Hurricane’ by Tim Lott so I have an idea how bad it was and I’m aware of Michael Fish’s infamous blunder when he assured people as a weatherman that there wasn’t a hurricane coming.  Whoops!

My storm preparations haven’t extended beyond securing the bins, bringing my washing in and having my groceries delivered this morning.  I just need to dash out and get some wine.

I can’t help thinking that it’s going to be perfect weather for soup and in this case Slow Cooker Leek and Potato Soup.  I originally got the recipe from Sainsbury’s and have made very few changes to the original.

Modifying for Slow Cooker

Like the original recipe I sautéed the leeks, potatoes, onions in a frying pan for about 10 minutes but instead of adding the stock and simmering for 20 minutes on the hob, I transferred the contents to the slow cooker and then added the stock, stirred, covered and cooked on low for 6-8 hours.   The benefit of slow cooking the soup is that we can all eat at different times if need be.  Full recipe can be found at the link above or in the description of the video.

If you do try it do pop back and let me know how you get one.


Slow Cooker Sunday – Spinach and Egg Tarka Dahl (7th Oct 2012)

Did you know it’s National Curry Week this week 8th-15th October?  Apparently, 73% of Brits say they love curry and 24% name it as their absolute favourite.  We’re fans in our house as well.

Hence my offering this week for Slow Cooker Sunday, a place to share recipes and be inspired to try something new.  You can either leave a link to your recipe in the Linky below but don’t worry if you don’t have a blog you can always leave your recipe in the comment section.

I’m looking forward to seeing what you come up with this week as I’m always looking for new recipes to try.  Don’t forget the Linky is open all week so you can always pop back later.  There is a badge in the sidebar if you’re so inclined but not mandatory.  :-)

Slow Cooker Sunday – Spinach and Egg Tarka Dahl (7th Oct 2012)

Recipe Type: Slow Cooking
Cuisine: Indian
Author: Mediocre Mum
Cook time:
Total time:
Serves: 4
Spinach and Egg Tarka Dahl (Inspired by Sara Lewis) Cooking Temp: High Difficulty Level: Easy Cooking time: 3-4 hours Serves 4
  • 250g of red lentils
  • 1 onion, finely chopped
  • ½  tsp turmeric
  • ½ tsp cumin seeds, roughly crushed
  • 2 cm fresh root ginger, finely chopped
  • 200g canned chopped tomatoes
  • 600 ml vegetable stock
  • Salt and Pepper
  • 2 handfuls of frozen spinach
  • 4 hard boiled eggs
  • Natural Yoghurt
  • Naans
  • Tarka
  • 1TBSP sunflower oil
  • 2 tsp black mustard seeds
  • ½ teaspoon cumin seeds, crushed
  • Pinch of turmeric
  • 2 cloves of garlic
  1. Rinse the lentils well and place in the slow cooker with the onion, spices, ginger, tomatoes and stock.  Season with salt and pepper to taste.  Cover and cook on high for 3-4 hours.  Make sure the lentils are soft or you may chip a tooth.
  2. minutes before serving, stir in the frozen spinach.  Peel and slice the eggs, placing them on top of the lentil mixture, return the cover and cook for another 30 minutes.  Till the spinach and egg are heated through.
  3. To make the Tarka, heat the oil in the pan, add the spice and garlic and fry for 2 minutes.
  4. Spoon the lentil mixture into bowls, top with a dollop natural yogurt, sprinkle with Tarka and serve with warm Naans.
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Salmon and Cucumber Risotto (Slow Cooker)

This was surprisingly nice and has gone onto our ‘keeper’ list.  It was light, fluffy and tasty, perfect for a warm spring evening.

Serves 4

Cooking Temp: High

Time: 2 hours 45 minutes

WW Pro Points:  11 per serving



  • 25 g butter
  • Small bunch of spring onions, finely chopped
  • ½ a cucumber, peeled, seeded and chopped
  • 250g risotto rice
  • 1 litre of fish stock
  • 200ml of white wine
  • 450g salmon, skinned and cut into chunks
  • Dried Tarragon, couple of pinches
  • Salt and pepper



  1. Preheat the slow cooker on high.  Put the butter in and allow it to melt, about 15 minutes.
  2. Add the cucumber and spring onions, stir, cover and cook for 30 minutes.
  3. Stir in the risotto, add the stock and wine.  Cover and cook for an hour and a half.  Stirring occasionally.
  4. Mix in the salmon and tarragon and cook for 30 minutes.  Season to taste with salt and pepper.

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Slow Cooked Abruzzi Lamb

This one of our most favourite slow cooker recipes of all time.  I can’t emphasize enough how gorgeous it is.  It does serve 3-4 but we ate it all between the two of us.

Slow Cooked Abruzzi Lamb

Recipe Type: Main
Cuisine: Italian
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 3-4
  • 1 TBSP of olive oil
  • 500-750 g of lamb or mutton cubed
  • Salt and pepper
  • 100g pancetta
  • 1 large onion
  • 1 tsp of lazy garlic or 2 garlic cloves
  • 2 TBSP of plain flour
  • 300 ml of lamb stock
  • I TBSP tomato purée
  • 2 tsp of light muscovado sugar
  • 2-3 sprigs of rosemary
  • 300g cherry tomatoes
  • Tagliatelle
  • Salad
  1. Preheat slow cooker
  2. Heat oil in a frying pan; season the lamb with a bit of salt and pepper and then brown (5-7 min), transfer to slow cooker.
  3. Saute the onions with the pancetta for 3-5 minutes until the onion is soft, add the garlic and cook for two minutes, sprinkle with flour, stir and cook for another a minute.
  4. Add the stock gradually stirring continuously until it thickens. Add the tomato purée, sugar, rosemary and bring to a boil.
  5. Pour over lamb in slow cooker and top with cherry tomatoes. Replace the lid and cook for at least 8 hours.
  6. Serve over a bed of tagliatelle with a side green salad.

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