Slow Cooker Potato Leek Soup
Indulge in the comforting warmth of our Slow Cooker Potato Leek Soup Recipe. This creamy and hearty soup is a delightful blend of tender Yukon gold potatoes and fragrant leeks, simmered slowly to develop rich flavors. Perfect for chilly evenings or as a satisfying starter at your next dinner gathering, this recipe requires minimal effort—just chop, toss, and let your slow cooker do the work. With a touch of fresh herbs and a swirl of cream for added richness, this delightful dish is sure to become a favorite in your home. Serve it alongside crusty bread for an unforgettable experience!
- Prep Time: 15 minutes
- Cook Time: High for 5 hours or Low for 8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 large leeks (sliced)
- 3 tablespoons salted butter
- 2 cloves garlic (minced)
- 3 pounds Yukon gold potatoes (peeled and diced)
- 7 cups chicken broth
- 1 ½ cups heavy cream
- Salt and black pepper to taste
- Fresh chives (for garnish)
Instructions
- Slice the leeks, discarding thick green parts. In a large skillet, melt butter over medium-high heat. Add minced garlic and leeks; cook until softened.
- Transfer cooked leeks and garlic to the slow cooker. Add diced Yukon gold potatoes, bay leaves, thyme, salt, and black pepper.
- Pour the chicken broth over the ingredients. Cover and cook on high for 5 hours or low for 8 hours until everything is tender.
- Remove bay leaves and thyme sprigs before blending with an immersion blender until smooth but still textured.
- Stir in heavy cream for creaminess and blend briefly to combine. Serve hot garnished with fresh chives.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://chefangelina.com/slow-cooker-potato-leek-soup-recipe/