Creamy Slow Cooker Potato and Leek Soup !
Looking for a warm and hearty meal that practically cooks itself? This Slow Cooker Potato and Leek Soup is the perfect blend of creamy, savory goodness ideal for chilly nights or meal prepping!
Ingredients:
4 large leeks (white and light green parts only), thoroughly rinsed and chopped
4 medium russet potatoes, peeled and diced
1 large yellow onion, chopped
3 cloves garlic, minced
6 cups chicken or vegetable broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
2 tablespoons butter
Fresh chives, for garnish
Instructions:
1. Prep the leeks: Slice leeks in half lengthwise and rinse well to remove grit. Chop only the white and light green parts.
2. Sauté aromatics: In a skillet over medium heat, melt butter and sauté chopped leeks, onions, and garlic until soft and fragrant (about 5 minutes).
3. Slow cook it: Transfer the sautéed mixture into your slow cooker. Add the cubed potatoes and pour in the broth.
4. Cook low and slow: Cover and cook on LOW for 6–8 hours or until potatoes are fork-tender.
5. Blend: Use an immersion blender to puree the soup until silky smooth. Or carefully blend in batches using a countertop blender.
6. Add creaminess: Stir in the heavy cream, season with salt and pepper, and let it warm through for an extra 10–15 minutes.
7. Garnish and serve: Ladle into bowls and top with fresh chopped chives for a pop of flavor and color.
SlowCookerRecipes, PotatoLeekSoup, ComfortFood, EasyDinnerIdeas, OnePotMeals, VegetarianSoup, CreamySoup, MealPrepFriendly, HealthyComfortFood
