Description
Warm up your chilly days with this creamy and comforting Slow Cooker Potato Leek Soup. This delightful dish combines the rich flavors of sautéed leeks and potatoes, simmered to perfection in a slow cooker. Perfect for family gatherings or cozy nights in, each bowl is a taste of home that will leave everyone asking for seconds.
Ingredients
Scale
- 4 cups peeled and cubed Russet potatoes (about 3 medium potatoes)
- 3 medium leeks, thoroughly washed and sliced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- Wash the leeks to remove grit, slice thinly, and chop the potatoes into cubes.
- In a skillet over medium heat, melt butter and sauté leeks and garlic until soft, about 5 minutes.
- Transfer the sautéed mixture to the slow cooker. Add cubed potatoes and pour in vegetable broth until submerged.
- Season with thyme, salt, and pepper; stir well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Blend soup with an immersion blender until smooth. Stir in cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg