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Slow Cooker Creamy Potato Leek Soup

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 pcs potatoes, peeled and diced
  • 2 pcs leeks, cleaned and sliced thin
  • 1 pcs onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
  • 1 pinch salt
  • 1 pinch black pepper

Method
 

  1. Rinse and dice the potatoes, slice the leeks thin, dice the onion, and mince the garlic.
  2. Add all vegetables to the slow cooker.
  3. Pour in the vegetable broth and stir in thyme, salt, and pepper.
  4. Cover and cook on low for 6 hours.
  5. After cooking, use an immersion blender to puree the soup until smooth.
  6. Stir in the heavy cream and let the soup heat through for another 10 minutes.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with chopped chives or a drizzle of olive oil if you like.

Notes

I always add a splash of heavy cream at the end to keep it silky, and I keep the leeks sliced very thin so they soften quickly. If you want a thicker soup, start with a small potato in the pot as a natural thickener.