Description
Potatoes and leeks slow cooked to perfection, blended with a generous amount of cream.
Ingredients
- 2 large leeks, sliced
- 3 Tbsp. salted butter
- 2 cloves garlic, minced
- 3 lbs. Yukon gold potatoes
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme or 1 tsp. dried leaf thyme (not ground)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups heavy cream
- Fresh chives, chopped (for garnish)
Instructions
1. Slice the leeks, discarding the thick green pieces at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
2. Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
3. Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
4. Once the potatoes have softened, remove the thyme (if using fresh sprigs) and bay leaves.
5. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If using a food processor or blender, blend in small batches.
6. Add the cream, blend again lightly, then top with chives for garnish.
7. Serve hot with crusty bread.
Notes
For extra flavor, sauté the leeks with a splash of white wine before adding to the slow cooker.
Use vegetable broth for a vegetarian version.
Do not over-blend the soup or it may turn gummy due to the starch in the potatoes.
Great for make-ahead meals—store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 348kcal
- Sugar: 2g
- Sodium: 1221mg
- Fat: 21g
- Saturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 72mg