Slow Cooker Potato Leek Soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 Servings
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!
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
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Heat a large saute pan over medium heat.
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Add butter and olive oil to the pan, once hot add the onions. Saute until fragrant, 2 minutes.
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Add the leeks and saute until softened, stirring frequently and very lightly browning, 5 to 7 minutes.
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Add garlic and saute for 30 seconds.
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Transfer sauteed vegetables to the slow cooker.
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Add potatoes, vegetable broth, salt, bay leaf, and thyme to the slow cooker.
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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.
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Remove and discard bay leaf and thyme sprigs.
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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.
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Add in heavy cream and black pepper, whisk to combine.
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Taste the soup and adjust seasoning.
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Garnish soup with a drizzle of cream and chives.
Nutrition Facts
Serves:
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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