Description
Indulge in the comforting warmth of this Slow Cooker Potato Leek Soup Recipe, a perfect dish for cozy gatherings or meal prep. With its rich creaminess and delightful flavor from fresh leeks and Yukon gold potatoes, this soup is a true comfort food. Effortlessly crafted with minimal preparation, simply toss your ingredients into the slow cooker and let it work its magic. In just a few hours, you’ll have a bowl of velvety goodness that’s perfect for dipping crusty bread or savoring on its own. This recipe not only satisfies your taste buds but also nourishes your body with wholesome ingredients.
Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp salted butter
- 2 cloves garlic (minced)
- 3 lbs Yukon gold potatoes
- 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)
Instructions
- Sauté sliced leeks and minced garlic in butter over medium-high heat until softened.
- In the slow cooker, combine sautéed leeks, chopped potatoes, bay leaves, thyme, salt, pepper, and pour in chicken broth.
- Cover and cook on high for 5 hours or low for 8 hours until potatoes are tender.
- Remove bay leaves and blend the soup until smooth using an immersion blender.
- Stir in heavy cream and blend briefly to combine. Serve hot garnished with chopped chives.
- 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: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg