Description
A creamy, comforting potato leek soup made effortlessly in the slow cooker—rich, smooth, and perfect for chilly days.
Ingredients
Vegetables
- 4 cups potatoes, peeled and diced
- 2 leeks, sliced and cleaned
Liquids
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
Seasonings & Fats
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare Ingredients: Peel and dice the potatoes, clean and slice the leeks thoroughly to remove any grit.
- Add to Slow Cooker: Place the diced potatoes, sliced leeks, broth, butter, salt, and black pepper into the slow cooker.
- Cook: Set the slow cooker to low and cook for 6 to 7 hours, or alternatively, on high for 3 to 4 hours until the vegetables are tender.
- Blend Soup: Use an immersion blender to blend the soup directly in the slow cooker until smooth and creamy.
- Add Milk or Cream: Stir in the milk or cream to enrich the soup’s texture and flavor.
- Adjust Seasoning and Serve: Taste and add more salt or pepper if needed, then serve warm garnished as desired.
Notes
- Garnish with chopped fresh chives or crispy bacon for added flavor and texture.
- For a lighter soup, substitute cream with milk.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: French-Inspired
