Slow Cooker Potato and Leek Soup
A comforting, creamy soup made with potatoes and leeks, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 medium potatoes Yukon Gold recommended for their creamy texture.
- 2 leeks Clean well to remove any grit.
- 1 onion Use a sweet onion for depth of flavor.
- 3 cloves garlic Fresh garlic for aromatic flavor.
- 4 cups vegetable broth Homemade for richer taste or low-sodium for healthier option.
- 1 cup heavy cream Substitute with Greek yogurt for a lighter version.
- Salt and pepper To taste.
- Fresh herbs (optional) Thyme or parsley can brighten up the flavor.
Instructions
Preparation
- Wash the leeks thoroughly, slice them in half lengthwise, and then cut into half-moons.
- Dice the onion, peel and cube the potatoes, and mince the garlic.
Cooking
- In your slow cooker, add the potatoes, leeks, onion, and garlic.
- Pour in the vegetable broth and give it a gentle stir.
- Sprinkle in salt and pepper, adjusting to your preference.
- Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once the veggies are fork-tender, use an immersion blender to blend until smooth.
- Stir in the heavy cream or Greek yogurt and allow it to warm through for an additional 10 minutes.
- Adjust seasoning if necessary, then ladle into bowls and garnish with fresh herbs if using.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Cool completely before sealing. To reheat, gently warm on the stove over low heat, adding a splash of broth or cream if necessary.