Slow Cooker Potato Leek Soup

There’s something truly comforting about a warm bowl of Slow Cooker Potato Leek Soup, especially on a chilly winter evening. I remember the first time I encountered this dish; it was at a quaint little café tucked away in a small town. The aroma of simmering leeks and potatoes wafted through the air, beckoning me inside. As I took that first spoonful, the creamy texture wrapped around my taste buds like a cozy blanket. Since then, I’ve made it a tradition to whip up this delightful soup whenever the weather turns cold. It’s not just a recipe; it’s a hug in a bowl, a reminder of home and warmth.

Shopping List for Slow Cooker Potato Leek Soup

Gathering the right ingredients is key to making a delicious Slow Cooker Potato Leek Soup. Each component plays a vital role in creating the rich, creamy texture and flavor that makes this dish a favorite. The star players include fresh leeks, hearty russet potatoes, and rich vegetable stock that form the base of this delightful soup.

• 1 tablespoon unsalted butter – Adds richness and a subtle flavor base.
• 1 tablespoon olive oil – Helps sauté the onions and leeks, infusing the soup with their flavors.
• ½ cup diced yellow onion – Provides a sweet and aromatic base for the soup.
• 4 cups sliced leeks – The star ingredient that gives the soup its unique flavor.
• 1 tablespoon minced garlic – Enhances the depth of flavor with its aromatic qualities.
• 3 cups peeled and cubed russet potatoes – The main body of the soup, offering creaminess and heartiness.
• 4 cups unsalted vegetable stock – The liquid base that carries the flavors of the soup.
• 1½ teaspoons kosher salt – Essential for seasoning and enhancing the natural flavors.
• 1 bay leaf – Adds a subtle herbal aroma during cooking.
• 3 sprigs thyme – Brings a fresh, earthy note to the dish.
• ½ cup heavy cream – For that ultimate creamy texture and richness.
• ¼ teaspoon black pepper – A pinch of spice to balance the flavors.
• 1 tablespoon chopped chives – Finishing touch for garnish, adding a fresh bite.

Cooking Instructions for Slow Cooker Potato Leek Soup

Making Slow Cooker Potato Leek Soup is a wonderfully straightforward and satisfying process. Follow these easy steps, and soon you’ll have a rich, creamy soup ready to enjoy.

1. Begin by heating a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the pan. Once the butter melts, it will create a beautiful base for your soup.
2. Add ½ cup diced yellow onion to the skillet. Stir occasionally, cooking until fragrant, about two minutes. You want the onion to soften and become translucent.
3. Next, add 4 cups sliced leeks to the skillet. Cook them until they are softened, stirring frequently, for about five to seven minutes. You’re aiming for them to be tender and slightly caramelized, which will deepen the flavor.
4. Incorporate 1 tablespoon minced garlic into the mixture and cook for an additional thirty seconds. You’ll notice an incredible aroma as the garlic releases its scent.
5. Carefully transfer the sautéed vegetables into the slow cooker. This will serve as the flavor foundation for your soup.
6. Add 3 cups peeled and cubed russet potatoes, 4 cups unsalted vegetable stock, 1½ teaspoons kosher salt, 1 bay leaf, and 3 sprigs thyme to the slow cooker. Everything should be evenly distributed.
7. Cover the slow cooker and set it to cook on the “High” setting for four to six hours or on “Low” for six to eight hours. You’ll know it’s ready when the potatoes are fork-tender.
8. Once cooked, remove and discard the bay leaf and thyme sprigs. This step is crucial for avoiding any unwanted flavors in your soup.
9. For a creamy finish, use a hand immersion blender to puree the soup until it’s just smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches to puree.
10. Once pureed, return the soup to the pot if you used a blender. Stir in ½ cup heavy cream and ¼ teaspoon black pepper. Whisk to combine all the flavors.
11. Finally, taste the soup and adjust the seasoning if needed. Garnish with a drizzle of cream and 1 tablespoon chopped chives before serving.

Expert Tips about Slow Cooker Potato Leek Soup

Mastering the perfect Slow Cooker Potato Leek Soup involves a few expert tips that can elevate your soup to new heights. Here’s what I’ve learned along the way.

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The soup tends to thicken as it sits, so add a bit of vegetable stock or water when reheating.
• Freezing: You can freeze this soup for up to two months. Just make sure to leave out the cream until you’re ready to serve it, as it can change texture when frozen.
• Pairing: This soup pairs beautifully with a crusty baguette or fresh salad. Consider serving it alongside a simple green salad for a satisfying meal.
• Garnishing: For an extra touch of elegance, drizzle some extra heavy cream on top and sprinkle with chives right before serving. It adds a beautiful visual and a fresh taste.
• Ingredient Quality: Choose fresh leeks and potatoes for the best flavor. The quality of your ingredients can significantly impact the final taste of the soup.

What to Pair With Slow Cooker Potato Leek Soup

Serving Slow Cooker Potato Leek Soup is all about creating a delightful dining experience. Here are some great ideas to complement this rich soup.

• Crusty Bread: A warm baguette or sourdough bread is perfect for dipping into the creamy soup. It adds a lovely crunch that contrasts beautifully with the smooth texture.
• Green Salad: A light green salad with a tangy vinaigrette can cut through the creaminess of the soup and balance the meal. Try arugula or mixed greens with a citrus dressing.
• Cheese Plate: Pair your soup with a selection of cheeses for an elegant touch. Soft cheeses like brie or goat cheese can complement the flavors wonderfully.
• Wine Pairing: For those who enjoy a drink, consider a glass of crisp white wine, which can enhance the soup’s flavors.
• Perfect for Lunch or Dinner: This soup is versatile enough to serve as a light lunch or a comforting dinner. It’s ideal for gatherings or a cozy night in.

FAQ

Conclusion

The Slow Cooker Potato Leek Soup is a quintessential comfort food that combines simple ingredients into a rich, creamy dish. It’s perfect for gatherings or a cozy night at home, making you feel warm from the inside out. I encourage you to try this recipe and enjoy the delightful blend of flavors it brings to your table!

Slow Cooker Potato Leek Soup

The ultimate comfort food, Slow Cooker Potato Leek Soup is a creamy and delicious choice for an easy weeknight dinner. With simple ingredients like potatoes and leeks, this recipe delivers rich flavors in every spoonful. Perfect for chilly evenings, it’s a dish you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 4 cups sliced leeks
• 1 tablespoon minced garlic
• 3 cups peeled and cubed russet potatoes
• 4 cups unsalted vegetable stock
• 1½ teaspoon kosher salt
• 1 bay leaf
• 3 sprigs thyme
• ½ cup heavy cream
• ¼ teaspoon black pepper
• 1 tablespoon chopped chives

Equipment

• Slow Cooker
• Blender
• Cutting Board
• Skillet
• Frying pan
• Wooden Spoon
• Chef's Knife
• Whisk
• Peeler

Method

 

1. Begin by heating a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the pan. Once the butter melts, it will create a beautiful base for your soup.
2. Add ½ cup diced yellow onion to the skillet. Stir occasionally, cooking until fragrant, about two minutes. You want the onion to soften and become translucent.
3. Next, add 4 cups sliced leeks to the skillet. Cook them until they are softened, stirring frequently, for about five to seven minutes. You’re aiming for them to be tender and slightly caramelized, which will deepen the flavor.
4. Incorporate 1 tablespoon minced garlic into the mixture and cook for an additional thirty seconds. You’ll notice an incredible aroma as the garlic releases its scent.
5. Carefully transfer the sautéed vegetables into the slow cooker. This will serve as the flavor foundation for your soup.
6. Add 3 cups peeled and cubed russet potatoes, 4 cups unsalted vegetable stock, 1½ teaspoons kosher salt, 1 bay leaf, and 3 sprigs thyme to the slow cooker. Everything should be evenly distributed.
7. Cover the slow cooker and set it to cook on the “High” setting for four to six hours or on “Low” for six to eight hours. You’ll know it’s ready when the potatoes are fork-tender.
8. Once cooked, remove and discard the bay leaf and thyme sprigs. This step is crucial for avoiding any unwanted flavors in your soup.
9. For a creamy finish, use a hand immersion blender to puree the soup until it’s just smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches to puree.
10. Once pureed, return the soup to the pot if you used a blender. Stir in ½ cup heavy cream and ¼ teaspoon black pepper. Whisk to combine all the flavors.
11. Finally, taste the soup and adjust the seasoning if needed. Garnish with a drizzle of cream and 1 tablespoon chopped chives before serving.

Notes

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The soup tends to thicken as it sits, so add a bit of vegetable stock or water when reheating.
• Freezing: You can freeze this soup for up to two months. Just make sure to leave out the cream until you’re ready to serve it, as it can change texture when frozen.
• Pairing: This soup pairs beautifully with a crusty baguette or fresh salad. Consider serving it alongside a simple green salad for a satisfying meal.
• Garnishing: For an extra touch of elegance, drizzle some extra heavy cream on top and sprinkle with chives right before serving. It adds a beautiful visual and a fresh taste.
• Ingredient Quality: Choose fresh leeks and potatoes for the best flavor. The quality of your ingredients can significantly impact the final taste of the soup.

Previous PostThai Style Beef Bowls

Next Post Fried Cornbread

Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.