Description

Creamy and comforting, this Slow Cooker Potato Leek Soup is a delicious blend of earthy potatoes and tender leeks, simmered to perfection. With rich flavors and a velvety texture, it’s the ultimate cozy dish for chilly evenings or festive gatherings. This easy recipe transforms simple ingredients into a restaurant-quality soup, sure to impress your family and friends.

Ingredients

Scale

4 cups diced Russet potatoes
3 medium leeks, sliced (white and light green parts only)
4 tbsp unsalted butter
4 cups low-sodium vegetable broth
1 cup heavy cream
2 tsp fresh thyme, chopped
Salt and pepper to taste

Instructions

Rinse leeks thoroughly to remove grit, then slice thinly.
In a skillet over medium heat, melt butter. Sauté leeks for 5-7 minutes until softened.
Transfer sautéed leeks to slow cooker with diced potatoes. Add vegetable broth until covered by an inch.
Cook on low for 6-8 hours or high for 3-4 hours until potatoes are fork-tender.
Blend the soup until smooth using an immersion blender. Stir in heavy cream and thyme just before serving.
Serve warm with crusty bread or crackers.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 330
Sugar: 2g
Sodium: 480mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 6g
Cholesterol: 60mg

Keywords: For a chunkier texture, reserve some potato pieces before blending. Feel free to add herbs like dill or sprinkle crispy bacon on top for extra flavor. Store leftovers in an airtight container for up to five days.