Slow Cooker Potato Leek Soup
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
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 4 cups sliced leeks 1/8-inch slices
- 1 tablespoon minced garlic
- 3 cups peeled and cubed russet potatoes cut into 1-inch cubes
- 4 cups unsalted vegetable stock
- 1½ teaspoon kosher salt
- 1 bay leaf
- 3 sprigs thyme
- ½ cup heavy cream
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the pan, once hot add ½ cup diced yellow onion. Cook until fragrant, 2 minutes.
- Add 4 cups sliced leeks and cook until softened, stirring frequently and very lightly browning, 5 to 7 minutes. Add 1 tablespoon minced garlic and cook for 30 seconds. Transfer sauteed vegetables to the slow cooker.
- Add 3 cups peeled and cubed russet potatoes, 4 cups unsalted vegetable stock, 1½ teaspoon kosher salt, 1 bay leaf, and 3 sprigs 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 ½ cup heavy cream and ¼ teaspoon black pepper, whisk to combine. Taste the soup and adjust seasoning. Garnish soup with a drizzle of cream and 1 tablespoon chopped chives.
Nutrition
Calories: 262kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 891mg | Potassium: 536mg | Fiber: 2g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg
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