Slow Cooker Potato Leek Soup
Indulge in the comforting warmth of this Slow Cooker Potato Leek Soup, a delightful blend of tender Yukon gold potatoes and sweet leeks simmered to creamy perfection. This soup is not only easy to make, but it also transforms simple ingredients into a hearty dish that brings family and friends together. Just chop your vegetables, toss everything into your slow cooker, and let it work its magic while you focus on other tasks. With its velvety texture and mild flavors, this soup is perfect for chilly nights or as a nutritious meal prep option for busy weekdays. Enjoy a bowl of happiness that’s deliciously satisfying any time of the year!
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp salted butter
- 2 cloves garlic (minced)
- 3 lbs Yukon gold potatoes (peeled and chopped)
- 7 cups chicken broth
- 1½ cups heavy cream
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- In a skillet, melt butter over medium-high heat. Sauté sliced leeks and minced garlic until soft.
- Transfer leeks to the slow cooker. Add chopped potatoes, bay leaves, thyme, salt, and pepper.
- Pour in chicken broth until ingredients are covered. 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 with some texture.
- Stir in heavy cream and blend again if desired for extra creaminess. Serve hot garnished with chopped chives.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 1g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 58mg