Ingredients (~4 servings)
- 1 large leek
- 2 russet potatoes, peeled and diced
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and pepper to taste
Prepare the Leeks and Potatoes
Leeks trap a lot of grit, so they need to be washed well. Trim the dark green tops and the root end. Slice the white and light green part of the leek lengthwise, then run it under water to make sure all the layers are clean.
Chop the clean leeks into small half-circle slices.
Add the chopped leeks, the diced potatoes, stock, a bay leaf, and salt and pepper to the slow cooker. Stir it all to combine.
Cook the Soup
Cover the slow cooker with the lid and set it to low for ~8 hours or high for ~4 hours.
When the time is up, the potatoes and leeks will be completely tender. Remove the bay leaf and give the soup a stir.
Finish the Soup
Stir in the heavy cream.
Use an immersion blender to puree the soup to your desired consistency. You can make it perfectly smooth, or, as the original recipe notes, you can leave it with small bits of potatoes and leeks for texture.
Adjust the salt and pepper to your taste before serving.
Slow Cooker Leek and Potato Soup
Ingredients
Ingredients (~4 servings)
- 1 large leek
- 2 russet potatoes peeled and diced
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Trim and wash leeks thoroughly, slicing into half-circles.
- Dice potatoes and add to slow cooker with leeks.
- Pour in stock and add bay leaf, salt, and pepper.
- Cook on low 8 hours or high 4 hours until vegetables are tender.
- Remove bay leaf and stir.
- Blend soup with immersion blender to desired consistency.
- Stir in heavy cream.
- Season to taste.
