Description
Slow Cooker Potato Leek Soup is a warm, comforting dish that fills your home with the delightful aroma of buttery leeks and creamy potatoes. Perfect for chilly evenings, this easy-to-make soup comes together effortlessly in your slow cooker, providing a hearty meal that can be enjoyed as a starter or main course. Top it off with fresh herbs and a drizzle of cream for an irresistible finish.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, chop into cubes, and slice the leeks thinly.
- In a skillet, heat a splash of olive oil over medium heat. Add leeks and garlic; sauté until softened (about 5 minutes).
- Transfer sautéed leeks and garlic to the slow cooker along with diced potatoes.
- Pour vegetable broth over the mixture until submerged. Season with salt, pepper, and thyme.
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Use an immersion blender to puree soup to desired consistency (smooth or chunky).
- Serve hot with a drizzle of cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: For added richness, substitute half-and-half for heavy cream. Feel free to customize by adding carrots or sweet potatoes. Leftovers can be stored in an airtight container for up to five days; reheat on the stovetop or microwave.