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Slow Cooker Leek and Potato Soup

The entire point of this recipe is to get a classic leek and potato soup with almost no active cooking time. The slow cooker does all the work of softening the vegetables into a base that's finished with cream.
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Prep Time: 15 minutes
Cook Time: 8 hours
Cooling Time: 5 minutes
Total Time: 8 hours 20 minutes

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.

Notes

Wash leeks carefully to remove all grit. Can be pureed smooth or left slightly chunky.