Description
Delight in the comforting warmth of this Slow Cooker Potato Leek Soup Recipe, perfect for busy weeknights and cozy gatherings alike. This creamy, hearty soup combines the natural sweetness of leeks with tender Yukon Gold potatoes, creating a velvety texture that will warm you from the inside out. With minimal preparation time and effortless slow cooking, this recipe is not only delicious but also allows you to enjoy a hands-off cooking experience. Serve it as a starter or pair it with crusty bread for a satisfying meal. Enjoy this nourishing bowl of goodness that everyone will love!
Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp salted butter
- 2 cloves garlic (minced)
- 3 lbs Yukon Gold potatoes (chopped)
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups heavy cream
- fresh chives (for garnish)
Instructions
- Prepare the leeks by slicing and rinsing thoroughly. In a large skillet, melt the butter over medium-high heat, add minced garlic and leeks, and cook until softened (5-7 minutes).
- Transfer the leeks and garlic mixture to your slow cooker. Add chopped potatoes, bay leaves, thyme, salt, and pepper.
- Pour in chicken broth, cover with the lid securely, and set your slow cooker on high for 5 hours or low for 8 hours until potatoes are tender.
- Once cooked, remove bay leaves and thyme sprigs if using fresh ones. Blend the soup with an immersion blender until smooth but retain some texture. Stir in heavy cream and blend lightly again.
- Garnish with chopped chives before serving hot.
- Prep Time: 15 minutes
- Cook Time: 5 hours (high) or 8 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup / 240g
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg