slow cooker potato leek soup
This slow cooker potato leek soup recipe is an easy, cozy, and delicious vegetarian meal perfect for cold days. Creamy and packed with fresh flavors from leeks, potatoes, and herbs, it’s simple to prepare and makes a comforting dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes peeled and quartered
- 3 pieces leeks white and light green parts only, roughly chopped
- 1 tablespoon olive oil
- 1 large carrot sliced
- 3 ribs celery sliced
- 3 cloves garlic minced
- 1.25 teaspoons salt or to taste
- 0.5 teaspoon fresh ground black pepper or to taste
- 7 cups vegetable broth 6 to 8 cups depending on desired thickness
- 2 tablespoons butter
- 3 sprigs fresh thyme
- 0.5 cup heavy cream optional
- chopped fresh parsley for garnish, optional
- fresh thyme leaves for garnish, optional
Instructions
Preparation Steps
- Place chopped potatoes and leeks inside the slow cooker and set aside.
- Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes. Stir in garlic and cook for 20 seconds. Add the carrot mixture to the slow cooker. Stir in the vegetable broth and add the butter and thyme sprigs.
- Cover with the lid and cook on LOW for 6 to 8 hours or until the potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
- When done, remove the thyme sprigs and, if using, stir in the heavy cream.
- Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches. Taste the soup for seasonings and adjust accordingly.
- If the soup is too thick for your liking, add more vegetable broth to thin it out.
- Ladle the potato leek soup into bowls, garnish with parsley and fresh thyme leaves, and serve.
Notes
This recipe makes a creamy and flavorful soup that’s perfect for chilly days. Leftovers keep well in the fridge and can be frozen for later enjoyment.