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Slow Cooker Potato Leek Soup
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 
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!
Servings: 4 Servings
Calories: 262 kcal
Author: Jessica Gavin
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
  1. Heat a large saute pan over medium heat.
  2. Add butter and olive oil to the pan, once hot add the onions. Saute until fragrant, 2 minutes.
  3. Add the leeks and saute until softened, stirring frequently and very lightly browning, 5 to 7 minutes.
  4. Add garlic and saute for 30 seconds.
  5. Transfer sauteed vegetables to the slow cooker.
  6. Add potatoes, vegetable broth, salt, bay leaf, and thyme to the slow cooker.
  7. 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.
  8. Remove and discard bay leaf and thyme sprigs.
  9. 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.
  10. Add in heavy cream and black pepper, whisk to combine.
  11. Taste the soup and adjust seasoning.
  12. Garnish soup with a drizzle of cream and chives.
Nutrition Facts
Slow Cooker Potato Leek Soup
Amount Per Serving
Calories 262 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 48mg16%
Sodium 891mg37%
Potassium 536mg15%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 10mg12%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.