Comforting Slow Cooker Potato Leek Soup Recipe to Warm You
There’s something incredibly comforting about a warm bowl of soup, especially when the weather turns chilly. This Slow Cooker Potato Leek Soup Recipe is one of my absolute favorites because it combines the earthy flavors of potatoes and leeks, creating a velvety texture that warms the soul. Whether you’re hosting a cozy dinner party or looking for an easy weeknight meal, this soup is perfect for any occasion.
The beauty of this recipe lies in its simplicity and the way it effortlessly fills your home with an irresistible aroma as it cooks. Plus, it’s a wonderful way to sneak in some veggies while enjoying a creamy, satisfying dish that everyone will love.
Why You’ll Love This Recipe
– Easy preparation: With just a few simple steps, you can set your slow cooker and let it do all the work.
– Delicious flavor: The combination of leeks and Yukon gold potatoes creates a rich and hearty soup that’s truly delightful.
– Perfect for gatherings: This recipe serves eight, making it ideal for family dinners or cozy get-togethers with friends.
– Versatile serving options: Enjoy it on its own or pair it with crusty bread for a complete meal.
– Nourishing comfort: Packed with wholesome ingredients, this soup is not only delicious but also comforting on those colder days.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Slow Cooker Potato Leek Soup Recipe shine. Here’s what you’ll need:
For the Soup
– 2 large leeks (sliced)
– 3 Tbsp. salted butter
– 2 cloves garlic (minced)
– 3 lbs. yukon gold potatoes
– 7 cups chicken broth
– 2 bay leaves
– 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme (not ground))
– 1 1/2 tsp. salt
– 1/2 tsp. black pepper
– 1 1/2 cups heavy cream
– fresh chives (chopped (garnish))
Variations
One of the best parts about cooking is how flexible recipes can be! Feel free to get creative with this soup:
– Swap in different herbs: Try using rosemary or dill instead of thyme for a unique flavor profile.
– Add some greens: Toss in a handful of spinach or kale during the last hour of cooking for added nutrition and color.
– Make it lighter: Substitute half-and-half or even coconut milk for the heavy cream to cut down on calories while still enjoying creaminess.
– Spice it up: Add a pinch of red pepper flakes or some diced jalapeños if you like a little heat in your soup.
How to Make Slow Cooker Potato Leek Soup Recipe
Step 1: Prepare the Leeks and Garlic
Slice the leeks, discarding the thick green pieces at their ends. In a large skillet, melt the salted butter over medium-high heat and add the minced garlic. Cook until the leeks are softened, which helps to release their natural sweetness and adds depth to your soup’s flavor.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the softened leeks and garlic into your slow cooker. Add in your peeled or unpeeled Yukon gold potatoes—whichever you prefer—along with bay leaves, thyme, salt, and black pepper. This combination of ingredients will create layers of flavor as they cook together.
Step 3: Add Chicken Broth and Cook
Pour in the chicken broth until everything is submerged. Securely close the lid on your slow cooker and set it to cook on high for 5 hours or low for 8 hours. Allowing these ingredients time to meld together results in an incredibly flavorful soup that’s well worth the wait.
Step 4: Blend Your Soup
Once your cooking time is up and the potatoes have softened considerably, remove any fresh thyme sprigs and bay leaves from the pot. Using an immersion blender, blend until you reach your desired consistency—this step is crucial for achieving that silky smooth texture! If using a food processor or traditional blender, blend in small batches carefully.
Step 5: Finish with Cream and Garnish
Stir in heavy cream for that luscious finish. Blend again briefly if you’d like more incorporation but don’t overdo it; you want that beautiful creamy texture without losing all your chunks! Serve hot, garnished with freshly chopped chives, alongside crusty bread for dipping.
With these simple steps, you’ll have a deliciously satisfying bowl of Slow Cooker Potato Leek Soup ready to enjoy!
Pro Tips for Making Slow Cooker Potato Leek Soup Recipe
Making this slow cooker potato leek soup is a breeze, but here are some pro tips to elevate your dish even further. With these simple suggestions, you’ll be well on your way to creating a comforting bowl of goodness.
– Use fresh leeks: Fresh leeks will provide a sweeter and more pronounced flavor compared to older ones. Look for firm, vibrant green tops and white bulbs.
– Don’t rush the blending: When blending the soup, aim for a creamy texture without over-blending. A few small chunks of potato can add delightful texture to your soup.
– Adjust seasoning to taste: Everyone’s palate is different, so feel free to adjust the salt and pepper according to your preference. Taste as you go!
– Experiment with herbs: While thyme gives a lovely earthy flavor, consider adding other herbs like rosemary or dill for a unique twist.
– Add toppings for crunch: Consider serving your soup with crispy croutons or toasted seeds on top for added texture and flavor.
How to Serve Slow Cooker Potato Leek Soup Recipe
Serving slow cooker potato leek soup can be just as fun as making it! This rich and creamy dish pairs beautifully with various accompaniments that enhance its flavors. Here are some ideas:
Garnishes
– Chopped chives: Fresh chives add a burst of color and mild onion flavor that complements the soup perfectly.
– Drizzle of olive oil: A light drizzle of good-quality olive oil gives a lovely richness and sheen.
– Cracked black pepper: A sprinkle of freshly cracked black pepper adds an appealing visual touch and extra seasoning.
Side Dishes
– Crusty bread: A warm loaf of crusty bread is perfect for dipping into the creamy goodness.
– Simple green salad: A fresh salad with mixed greens balances the richness of the soup.
– Roasted vegetables: Roasted carrots or Brussels sprouts can add depth and contrast in flavors.
– Cheese platter: Offer a selection of cheeses for guests to nibble on before enjoying their soup.
Make Ahead and Storage
Meal prep can make weeknight dinners so much easier, and this potato leek soup is perfect for making ahead. Here are some helpful tips for storing it:
Storing Leftovers
– Allow the soup to cool completely before transferring it to airtight containers.
– Store in the refrigerator for up to 4 days.
Freezing
– Portion out the cooled soup into freezer-safe containers or bags, leaving space at the top for expansion.
– Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
– To reheat, warm on the stove over medium heat, stirring occasionally until heated through.
– If using a microwave, heat in short intervals, stirring in between until hot.
FAQs
If you have questions about this delicious slow cooker potato leek soup recipe, you’ve come to the right place! Here are some common queries:
Can I use other types of potatoes?
Yes! While Yukon gold potatoes work wonderfully due to their creaminess, you can also experiment with russet or red potatoes. Just keep in mind that different potatoes may alter the final texture slightly.
Is there a vegan option available?
Absolutely! You can substitute the heavy cream with coconut cream or cashew cream for a dairy-free version. Additionally, use vegetable broth instead of chicken broth.
Can I add other vegetables?
Certainly! Feel free to incorporate vegetables like carrots or celery into your slow cooker mix. Just chop them into similar sizes as the potatoes for even cooking.
Final Thoughts
This slow cooker potato leek soup recipe is not only easy but incredibly satisfying as well. It’s perfect for cozy evenings at home or served at gatherings with friends. I encourage you to give it a try; you’re sure to enjoy every spoonful! Happy cooking!
Slow Cooker Potato Leek Soup
Ingredients
Method
- Slice the leeks, discarding the thick green pieces at their ends. In a large skillet, melt the salted butter over medium-high heat and add the minced garlic. Cook until the leeks are softened.
- Transfer the softened leeks and garlic into your slow cooker. Add in your peeled or unpeeled Yukon gold potatoes along with bay leaves, thyme, salt, and black pepper.
- Pour in the chicken broth until everything is submerged. Securely close the lid on your slow cooker and set it to cook on high for 5 hours or low for 8 hours.
- Once your cooking time is up and the potatoes have softened considerably, remove any fresh thyme sprigs and bay leaves from the pot. Using an immersion blender, blend until you reach your desired consistency.
- Stir in heavy cream for that luscious finish. Serve hot, garnished with freshly chopped chives, alongside crusty bread for dipping.
