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
Others
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare Soup Base: Add the peeled and diced potatoes, sliced and cleaned leeks, broth, butter, salt, and black pepper into the slow cooker. Make sure the ingredients are evenly distributed for consistent cooking.
- Cook Soup: Set the slow cooker to low and cook for 6 to 7 hours, or alternatively set it to high and cook for 3 to 4 hours until the potatoes and leeks are tender and fully cooked.
- Blend Soup: Use an immersion blender directly in the slow cooker to blend the soup until it reaches a smooth and creamy texture.
- Add Dairy: Stir in the milk or cream to enrich the soup and create a luscious consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning as needed with additional salt or pepper, then serve warm for maximum comfort and flavor.
Notes
- Garnish with chopped chives or crispy bacon for added flavor and texture.
- For a lighter version of this soup, substitute milk for cream to reduce fat content.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: French-Inspired
