Are you craving a creamy, luxurious soup that practically makes itself? Get ready to transform ordinary ingredients into an extraordinary French-inspired culinary masterpiece! This Slow Cooker Leek and Potato Soup is not just a recipe—it's a one-pot wonder that promises maximum flavor with minimal effort. Imagine coming home to a kitchen filled with the rich, aromatic scent of perfectly simmered vegetables, ready to comfort you after a long day.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 leeks, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon thyme
Instructions
- Thoroughly wash the leeks, carefully removing any dirt between the layers. Slice the white and light green parts of the leeks into thin rounds.
- Peel and dice the potatoes into approximately 1-inch cubes. Chop the onion into small, uniform pieces.
- Place the sliced leeks, diced potatoes, and chopped onion into the slow cooker.
- Pour the vegetable broth over the vegetables, ensuring they are completely covered. Add the dried thyme, salt, and pepper.
- 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 luxurious texture to the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnished with fresh thyme leaves or a drizzle of cream.
Tips
- Cleaning Leeks is Crucial: Take extra time to wash leeks thoroughly, as they often hide dirt between their layers. Split them lengthwise and rinse under running water to ensure no grit remains.
- Potato Selection Matters: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture. They break down beautifully during slow cooking.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the slow cooker. If using a standard blender, work in small batches and be careful with hot liquid.
- Cream Addition Tip: Add heavy cream at the very end to prevent curdling and maintain a silky smooth consistency.
- Flavor Boosters: Consider garnishing with crispy bacon bits, chives, or a swirl of extra cream for added complexity.
- Make-Ahead Friendly: This soup freezes excellently for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
