Description
This Slow Cooker Potato Leek Soup Recipe is creamy, comforting, and made with simple pantry ingredients. A cozy, hands-off soup perfect for busy weeknights or lazy weekends.
Ingredients
2 large leeks, sliced (dark green ends discarded)
3 tablespoons salted butter
2 cloves garlic, minced
3 pounds Yukon Gold potatoes, peeled if desired
7 cups chicken broth
2 bay leaves
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 ½ teaspoons salt
½ teaspoon black pepper
1 ½ cups heavy cream
Fresh chives, chopped (for garnish)
Instructions
Slice and rinse the leeks thoroughly. In a large skillet, melt the butter over medium-high heat. Add the leeks and garlic and cook until softened.
Transfer the leek mixture to the slow cooker. Add the potatoes, bay leaves, thyme, salt, and black pepper.
Pour in the chicken broth, cover, and cook on HIGH for 5 hours or LOW for 8 hours, until potatoes are very tender.
Remove bay leaves and thyme sprigs. Use an immersion blender to blend until smooth, being careful not to over-blend.
Stir in the heavy cream and blend briefly. Serve hot, garnished with fresh chives.
Notes
Do not over-blend or the soup may become gummy.
If the soup is too thick, add a splash of broth or milk to loosen it.
For best freezing results, freeze before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 85 mg