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Slow Cooker Creamy Potato Leek Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Knife

Ingredients
  

  • 4 large russet potatoes, peeled and cubed
  • 2 leeks, white and light green parts only, sliced and rinsed
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the cubed potatoes, sliced leeks, diced onion, and minced garlic to the slow cooker.
  • Pour in the vegetable broth and add the butter and dried thyme.
  • 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 milk, salt, and black pepper. Cook for 10 more minutes on low to warm through before serving.

Notes

For the smoothest texture, make sure the potatoes are fully tender before blending. If the soup thickens too much after chilling, stir in a splash of broth when reheating. Leftovers store well in the refrigerator for up to three days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife