Slow Cooker Creamy Potato and Leek Soup
Indulge in a warm bowl of Slow Cooker Creamy Potato and Leek Soup, the ultimate comfort food for chilly evenings. This velvety soup marries the buttery flavor of Yukon Gold potatoes with sweet leeks, creating a rich, satisfying dish that evokes nostalgia. Perfect for family gatherings or cozy nights in, this easy-to-make recipe fills your home with inviting aromas and is sure to have everyone reaching for seconds.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 3 medium leeks, cleaned and sliced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp butter
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Wash and peel the potatoes, then cut them into cubes. Slice the leeks thinly after trimming off the tough green tops.
- Sauté aromatics: In a skillet, melt butter over medium heat. Sauté the leeks until soft (about 5 minutes). Add minced garlic in the last minute.
- Combine ingredients: Transfer sautéed leeks and garlic to the slow cooker. Add cubed potatoes, vegetable broth, salt, and pepper.
- Cook low and slow: Cover and cook on low for about 6 hours or until potatoes are tender.
- Blend until smooth: Use an immersion blender or transfer batches to a regular blender until creamy.
- Add cream: Stir in heavy cream before serving; adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - For added flavor, include herbs like thyme or rosemary. - Substitute potatoes with sweet potatoes for a different twist. - Store leftovers in an airtight container for up to three days; reheat with a splash of milk or cream.