Description
Warm up with our creamy Slow Cooker Potato Leek Soup Recipe, a comforting dish ideal for chilly evenings or as a starter at gatherings. Combining the sweetness of leeks and the earthiness of Yukon gold potatoes, this soup offers a velvety texture enhanced by a touch of cream. With minimal prep time, simply slice, toss, and let your slow cooker work its magic. Perfect for meal prep, this versatile recipe allows you to customize flavors with your favorite herbs or toppings. Enjoy a bowl of warmth alongside crusty bread or a fresh salad for a delightful dining experience.
Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp salted butter
- 2 cloves garlic (minced)
- 3 lbs Yukon gold potatoes (peeled if desired)
- 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 (chopped for garnish)
Instructions
- Slice the leeks and discard the tough green ends. In a large skillet, melt butter over medium-high heat and cook leeks and garlic until softened.
- Transfer the leeks to your slow cooker along with the potatoes, bay leaves, thyme, salt, and pepper. Pour in the chicken broth and cover.
- Cook on high for 5 hours or low for 8 hours until potatoes are tender.
- Remove bay leaves and thyme sprigs. Blend the soup using an immersion blender until creamy but still slightly textured.
- Stir in heavy cream, blend briefly again, then garnish with chopped chives before serving warm.
- 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: 290
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg