Imagine a soup so luxuriously smooth and packed with flavor that it transports you straight to the cozy kitchens of French countryside. This Creamy Slow Cooker Potato Leek Soup is not just a meal, it's a culinary experience that will make your taste buds dance with delight! With minimal prep and the magic of slow cooking, you'll create a restaurant-worthy dish that looks like you've spent hours in the kitchen - but our little secret is how incredibly easy it actually is.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 large leeks
- 4 large potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the leeks by thoroughly washing them and trimming off the dark green tops and root ends. Slice the white and light green parts into thin half-moons, ensuring all dirt and sand are removed by rinsing in cold water.
- Peel the potatoes and cut them into 1-inch cubes. This ensures even cooking and helps the potatoes break down nicely in the slow cooker.
- Add the sliced leeks and cubed potatoes to the slow cooker, creating an even layer at the bottom of the pot.
- Pour the vegetable broth over the leeks and potatoes, making sure all vegetables are mostly submerged in the liquid.
- Season with salt and pepper, using approximately 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
- Cover the slow cooker and set it to low heat. Cook for 6 hours, allowing the vegetables to become tender and flavors to meld together.
- After 6 hours, use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Stir in the heavy cream, which will add richness and a velvety texture to the soup.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, optionally garnishing with chopped chives, a drizzle of cream, or croutons for added texture.
Tips
- • Wash leeks thoroughly: These vegetables can hide a lot of sand and dirt between their layers, so rinse them carefully under cold running water.• Cut potatoes uniformly: Consistent 1-inch cubes ensure even cooking and a smoother final texture.• Use an immersion blender if possible: This makes pureeing the soup directly in the slow cooker much easier and reduces cleanup.• Don't rush the cooking: The 6-hour low and slow process allows flavors to develop and vegetables to become incredibly tender.• Customize your garnishes: Experiment with toppings like crispy bacon bits, fresh herbs, or a swirl of extra cream to make the soup your own.
Nutrition Facts
Calories: 267kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
