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–+ servings

Slow Cooker Potato Leek Soup

Jessica Gavin
Serve up a warm bowl of slow cooker potato leek soup. Just saute the vegetables, simmer the potatoes, puree it all together, that’s it!
5 from 4 votes
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Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 4 Servings
Calories 262 kcal

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion ¼-inch dice
  • 4 cups sliced leeks white and light green parts, 1/8-inch slices
  • 1 tablespoon minced garlic
  • 3 cups russet potatoes peeled and cut into 1-inch cubes
  • 4 cups unsalted vegetable stock
  • 1 ½ teaspoon kosher salt
  • 1 bay leaf
  • 3 sprigs thyme
  • 1/2 cup heavy cream
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped chives

Instructions
 

  • Heat a large saute pan over medium heat.
  • Add butter and olive oil to the pan, once hot add the onions. Saute until fragrant, 2 minutes.
  • Add the leeks and saute until softened, stirring frequently and very lightly browning, 5 to 7 minutes.
  • Add garlic and saute for 30 seconds.
  • Transfer sauteed vegetables to the slow cooker.
  • Add potatoes, vegetable broth, salt, bay leaf, and thyme to the slow cooker.
  • Place lid on slow cooker and cook on “High” setting for 4 to 6 hours or “Low” setting 6 to 8 hours, or until potatoes are fork tender.
  • Remove and discard bay leaf and thyme sprigs.
  • Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. If soup is removed from the slow cooker, transfer back to the pot.
  • Add in heavy cream and black pepper, whisk to combine.
  • Taste the soup and adjust seasoning.
  • Garnish soup with a drizzle of cream and chives.

Nutrition

Calories: 262kcalCarbohydrates: 25gProtein: 4gFat: 17gSaturated Fat: 9gCholesterol: 48mgSodium: 891mgPotassium: 536mgFiber: 2gSugar: 2gVitamin A: 560IUVitamin C: 10mgCalcium: 48mgIron: 1mg