Ingredients
Leeks:
- 2 large leeks, sliced
Seasonings:
- 3 tablespoons salted butter
- 2 cloves garlic, minced
- 3 pounds Yukon gold potatoes, cubed
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme or 1 teaspoon dried leaf thyme
- 1½ teaspoons salt
- ½ teaspoon black pepper
Finishing Touches:
- 1½ cups heavy cream
- Fresh chives, chopped (for garnish)
Instructions
- Sauté Leeks: In a skillet, cook leeks with butter and garlic until softened.
- Prepare Slow Cooker: Place leeks, potatoes, bay leaves, thyme, salt, pepper, and broth in the slow cooker.
- Cook: Set the slow cooker to high for 5 hours or low for 8 hours until potatoes are tender.
- Blend: Remove bay leaves and thyme, then blend the soup until smooth using an immersion blender.
- Finish: Stir in heavy cream, blend briefly, and serve hot, garnished with chopped chives.
Notes
- Be cautious not to over-blend to avoid a gluey texture.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust the soup’s consistency by adding more broth or cream to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 5-8 hours
- Category: Soup, Comfort Food
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg
