Description
A comforting and creamy soup made with potatoes and leeks, cooked slowly for deep flavor.
Ingredients
Scale
- 4 cups potatoes, peeled and diced
- 2 large leeks, sliced (white and light green parts only)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tsp thyme
Instructions
- Wash and chop the leeks and potatoes.
- Melt butter in a pan and sauté leeks and garlic for 5 minutes.
- Transfer leeks, potatoes, broth, salt, pepper, and thyme to the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and cook for another 10 minutes.
- Adjust seasoning and serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a lighter version, replace heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg