Slow Cooker Potato and Leek Soup
A warm and comforting soup made with potatoes and leeks, perfect for chilly days.
Ingredients
Vegetables
- 4 large potatoes, peeled and diced Use Yukon Gold for a creamier texture
- 3 leeks, cleaned and sliced thinly (white and light green parts only) Their mild sweetness is essential!
- 1 medium onion, diced Adds depth
- 2 cloves garlic, minced For rich flavor
Liquids
- 3 cups vegetable or chicken broth Use low-sodium to control salt
- 1 cup heavy cream or full-fat coconut milk For a dairy-free option
Seasonings and Garnish
- Salt and pepper, to taste Seasoning elevates the dish
- Fresh thyme or parsley Garnish for freshness
Instructions
Preparation
- Peel and dice the potatoes into bite-sized cubes.
- Clean the leeks thoroughly, slicing them into thin rounds.
- Rinse the leeks to remove any grit or dirt hiding between the layers.
Sautéing
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until the onion becomes translucent.
Cooking
- Transfer the sautéed onion and garlic into your slow cooker.
- Add the diced potatoes, sliced leeks, and broth. Give everything a gentle stir to combine.
- Cover the slow cooker with its lid and set it on low for 6-8 hours or high for 3-4 hours.
Final Steps
- Once cooked, use an immersion blender to puree the soup until creamy and smooth.
- Stir in the heavy cream (or coconut milk) for that luscious richness.
- Season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with freshly chopped thyme or parsley.
Notes
You can swap heavy cream for Greek yogurt or add greens like spinach for added nutrition. Experiment with spices for different flavors.