Slow Cooker Potato and Leek Soup
A creamy and comforting potato and leek soup made effortlessly in a slow cooker, perfect for chilly evenings.
Ingredients
Vegetables
- 4 medium potatoes (Russet or Yukon Gold) Creates a creamy texture.
- 3 leeks Fresh and trimmed; gives a sweet and slightly oniony flavor.
- 1 onion For depth; shallots can be used for a sweeter note.
- 3 cloves garlic Fresh; can swap in garlic powder.
Liquids
- 4 cups vegetable broth Homemade or store-bought; chicken broth works too.
- 1 cup heavy cream For indulgence; coconut milk or Greek yogurt can be alternatives.
Seasoning and Oils
- Salt and pepper To taste.
- 2 tablespoons olive oil Adds richness; replace with butter if preferred.
Optional Garnishes
- crispy bacon bits Optional.
- chopped chives Optional.
- drizzle of truffle oil Optional for an upscale touch.
Instructions
Preparation
- Wash and peel the potatoes, then cut them into chunks.
- Trim the leeks, slicing them down the middle to remove dirt, rinse, and chop into half-moon shapes.
- Dice the onion and mince the garlic.
Optional Cooking of Aromatics
- Heat olive oil over medium heat in a skillet, add the diced onion and cook until translucent (about 4-5 minutes).
- Add the garlic for the last minute until fragrant.
Combine and Cook
- Transfer the potatoes, leeks, and sautéed aromatics into the slow cooker.
- Pour in the vegetable broth and add salt and pepper.
- Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
Blend and Finish
- Once cooked, use an immersion blender to blend until smooth.
- Stir in the heavy cream, taste, and adjust seasoning if required.
Notes
This soup can be garnished with fresh herbs or flaky sea salt. Store leftovers in the fridge for up to three days or freeze for longer storage.