Creamy Slow Cooker Potato Leek Soup Recipe
This Slow Cooker Potato Leek Soup is the ultimate evening warmer! Creamy, comforting, and healthy, it's the perfect meal for a cozy night in.
Servings 4 serves
Calories 300kcal
Ingredients
- 6 cups chicken or vegetable broth
- 3 large leeks chopped
- 3 large potatoes peeled and chopped
- 2 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Chopped fresh parsley or chives for serving
Instructions
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the chopped leeks and cook until softened, about 5-7 minutes.
- Cook for another minute after adding the minced garlic..
- In the slow cooker, combine the cooked leeks and garlic, chopped potatoes, chicken or vegetable broth, dried thyme, salt, and black pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Turn off the slow cooker and use an immersion blender to purée the soup, or transfer it to a blender and puree until smooth..
- Adjust the seasoning to taste after adding the heavy cream.
- Serve immediately, garnished with fresh parsley or chives, or coriander.
Notes
Alternative Ingredients:
Instead of chicken or vegetable broth, you can use water with a bouillon cube or stock concentrate.
Half-and-half can be used in place of heavy cream, whole milk, or evaporated milk.
Instead of dried thyme, you can use dried oregano, basil, or rosemary.
Instead of leeks, you can use onions or shallots.
Sweet potatoes or cauliflower can be substituted for potatoes.
Instead of chicken or vegetable broth, you can use water with a bouillon cube or stock concentrate.
Half-and-half can be used in place of heavy cream, whole milk, or evaporated milk.
Instead of dried thyme, you can use dried oregano, basil, or rosemary.
Instead of leeks, you can use onions or shallots.
Sweet potatoes or cauliflower can be substituted for potatoes.