Slow Cooker Potato Leek Soup
Servings 8 servings
Calories
Ingredients
- 2 large leeks sliced
- 3 Tbsp butter
- 2 cloves minced garlic
- 3 lbs Yukon gold potatoes diced (I didn't peel them but you can if you want to)
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme or 1 tsp dried thyme leaves
- 1 ½ tsp salt
- black pepper to taste
- 1 ½ cups heavy cream
- fresh chives
Instructions
- In a large skillet, add the leeks with the butter. Cook over medium heat until the leeks are softened. Add in the garlic and cook for 1 minute.
- Add the leeks to the crock pot along with the potatoes, bay leaves, thyme, salt and pepper.
- Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
- Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Mash the mixture with a potato mash to help break down the potatoes.
- Use an immersion blender (or food processor or blender) to blend the soup until smooth. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches. See my post for tips on how to do it safely and not have a soup explosion.
- Add the cream, blend again a little, then top with chives to serve. Serves 8.