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Slow Cooker Potato Leek Soup

This easy potato leek soup recipe is perfect for a cozy meal. It's a delicious vegetarian dinner that's simple to make in the slow cooker.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold Potatoes peeled and quartered
  • 3 leeks white and light green parts only, roughly chopped
  • 1 tablespoon olive oil
  • 1 large carrot sliced
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 1.25 teaspoons salt or to taste
  • 0.5 teaspoon fresh ground black pepper or to taste
  • 7 cups vegetable broth start with 6-8 cups
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • 0.5 cup heavy cream optional

Method
 

Preparation Steps
  1. Place chopped potatoes and leeks inside the slow cooker and set aside.
  2. Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes. Stir in garlic and cook for 20 seconds. Add the carrot mixture to the slow cooker. Stir in the vegetable broth and add the butter and thyme sprigs.
  3. Cover with the lid and cook on LOW for 6 to 8 hours or until the potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
  4. When done, remove the thyme sprigs and, if using, stir in the heavy cream.
  5. Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches. Taste the soup for seasonings and adjust accordingly.
  6. If the soup is too thick for your liking, add more vegetable broth to thin it out.
  7. Ladle the potato leek soup into bowls, garnish with parsley and fresh thyme leaves, and serve.

Notes

Optional garnishes include chopped fresh parsley and fresh thyme leaves.