Description
Indulge in the warmth and comfort of this Slow Cooker Potato Leek Soup Recipe, perfect for chilly days or cozy gatherings. This creamy soup harmonizes the earthiness of Yukon Gold potatoes and the mild sweetness of leeks, enhanced by a touch of garlic and rich cream. Whether served as a starter or paired with crusty bread for a satisfying main course, this versatile dish is sure to please everyone at the table. With minimal prep and hands-off cooking, you can enjoy a flavorful, nourishing meal without fuss.
Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp salted butter
- 2 cloves garlic (minced)
- 3 lbs Yukon Gold potatoes (cubed)
- 7 cups chicken broth
- 1 ½ cups heavy cream
- Salt and black pepper to taste
Instructions
- Slice leeks, discarding green ends.
- In a large skillet over medium-high heat, melt butter and sauté leeks and garlic until softened.
- Transfer leeks and garlic to the slow cooker. Add cubed potatoes, chicken broth, bay leaves, thyme, salt, and pepper.
- Cover and cook on high for 5 hours or low for 8 hours until potatoes are tender.
- Remove bay leaves and thyme sprigs; blend the soup with an immersion blender until smooth but slightly textured.
- Stir in heavy cream. Serve hot, garnished with chopped chives.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg