Description
A creamy, comforting potato leek soup made effortlessly in the slow cooker—rich, smooth, and perfect for chilly days. This slow-cooked soup combines tender potatoes and fragrant leeks with a silky touch of milk or cream, delivering a warm and satisfying dish ideal for any season.
Ingredients
Soup Ingredients
- 4 cups potatoes, peeled and diced
- 2 leeks, sliced and cleaned
- 4 cups vegetable or chicken broth
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Finishing Ingredients
- 1 cup milk or cream
Instructions
- Combine Ingredients: Add the peeled and diced potatoes, sliced and cleaned leeks, broth, butter, salt, and black pepper into the slow cooker, ensuring the ingredients are evenly distributed for consistent cooking.
- Slow Cook: Cover and cook the mixture on low for 6 to 7 hours or on high for 3 to 4 hours, allowing the potatoes and leeks to soften completely and the flavors to meld beautifully.
- Blend Soup: Using an immersion blender, carefully blend the contents of the slow cooker until the soup reaches a smooth and creamy consistency, ensuring no large chunks remain.
- Add Creaminess: Stir in the milk or cream into the blended soup, mixing thoroughly to incorporate and enrich the texture without overheating to prevent curdling.
- Season and Serve: Taste the soup and adjust the seasoning if necessary. Serve warm, optionally garnishing with chives or crispy bacon for added flavor and texture.
Notes
- Garnish with fresh chives or crispy bacon to add a burst of flavor and texture.
- For a lighter version, substitute cream with milk to reduce calories and fat.
- Ensure leeks are thoroughly cleaned to avoid grit in the soup.
- Immersion blender helps achieve a smooth texture without transferring hot soup to a blender.
- Soup can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: French-Inspired
