Description
Slow Cooker Potato Leek Soup is a delightful blend of creamy potatoes and fragrant leeks, simmered to perfection for a comforting meal. Whether it’s a chilly evening or a family gathering, this soup offers warmth and satisfaction in every spoonful. With its rich texture and savory flavor, it’s the perfect dish for any occasion—easy to prepare and endlessly adaptable to your taste!
Ingredients
Scale
- 4 medium leeks, cleaned and sliced
- 4 medium Russet potatoes, peeled and diced (about 1.5 lbs)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or unsweetened almond milk
- 3 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Clean leeks thoroughly to remove grit; slice into half-moons.
- In a skillet over medium heat, melt butter and sauté garlic and leeks until softened (about 5 minutes).
- Transfer leeks to the slow cooker; add diced potatoes, broth, thyme, salt, and pepper. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Blend soup with an immersion blender until smooth or leave it chunky based on preference.
- Stir in cream or milk and lemon juice before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg