Slow Cooker Potato Leek Soup
Around this time of year, I start craving soup a few times a week — there’s nothing that warms the body and soul quite like it. And while I love to cook, I’m always looking for ways to cut a few corners every now and then! I am human…I do have a busy life! HA!
Slow-cooker meals are magic ! Only one pot to clean at the end too! This thing is foolproof, and with a little bit of prep and a few ingredients, you can enjoy an easy, warming meal at the end of the day. Here is a recipe I always keep on hand for a delicious savory potato leek soup! Potatoes and leeks are a dream pair if you have not discovered that already!
I have a recipe for another version of a potato leek soup too made on the stovetop and is a little more hearty than this healthier version! They both are quite good. Find that one here.
But here is the amazing slow cooker recipe! Cheers to making dinnertime easy and effortless.
INGREDIENTS
1 pound Yukon gold potatoes, peeled and diced
12 ounces sliced fresh or frozen leeks, white and light green parts only (from 3 leeks)
5 cups low-sodium vegetable broth or chicken broth (I prefer chicken)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme leaves, plus extra for serving
1/4 teaspoon freshly ground white or black pepper
1/4 cup sour cream, plus extra for serving
INSTRUCTIONS
Place the potatoes, leeks, broth, butter, salt, thyme, and pepper in a 3- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until potatoes are very tender, about 8 hours or cook on a high setting for 4 hours
Blend the soup with an immersion blender until smooth. Add the sour cream and whisk to combine. Ladle into bowls and serve with an extra swirl of sour cream and a sprinkle of chopped fresh thyme. We also love topping this with a flavorful olive oil from Brightland.
Optional: add a pinch of nutmeg!
ENJOY!
