Slow Cooker Leek and Potato Soup
Slow Cooker Leek and Potato Soup is an incredibly easy and flavorful dump and go soup loaded with buttery gold potatoes, wholesome leeks and delicious seasonings.
Servings: 12
Calories: 238kcal
Equipment
Ingredients
- 3 lbs Yukon gold potatoes roughly peeled and cubed
- 3 leeks sliced
- 2 garlic cloves minced
- 6 cups chicken broth
- 1 ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups heavy cream
- 4 tablespoon unsalted butter
Instructions
- Add all ingredients except heavy cream and butter to the slow cooker.
- Set to HIGH for 4 hours or LOW for 8 hours.
- When done, add the heavy cream and butter. Use an immersion blender to puree to desired consistency. Taste and season with additional salt and pepper if desired.
- Serve topped with croutons, crackers, red pepper flakes and other herbs as desired.
Notes
Storing: store in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.
Tip 1: you can puree the soup to make it completely smooth and creamy or just a little bit so it's chunky with bits of potatoes.
Tip 2: if you don't have an immersion blender, use a food processor or blender and puree the soup in small batches.
Nutrition
Serving: 8oz | Calories: 238kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 346mg | Potassium: 555mg | Fiber: 3g | Sugar: 3g | Vitamin A: 939IU | Vitamin C: 26mg | Calcium: 54mg | Iron: 1mg
