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Creamy Potato and Leek Soup
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 3 leeks, white and light green parts only, sliced thin
  • 4 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh chives

Instructions
 

  • Place the cubed potatoes, sliced leeks, vegetable broth, minced garlic, thyme, salt, and pepper into the slow cooker.
  • Stir once to combine everything evenly.
  • Cover and cook on low for 7 hours until the potatoes are very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth.
  • Stir in the heavy cream until fully mixed.
  • Ladle into bowls and top each serving with chopped chives.

Notes

Clean leeks well under running water since grit often hides between layers. Add the cream only after blending so it stays smooth and does not separate. Leftovers reheat gently on the stovetop over low heat with a splash of broth if the texture thickens too much.
Course: Soup
Cuisine: French
Equipment: Slow Cooker, Immersion Blender