Crock Pot Potato Leek Soup
Leeks softened in butter and garlic, slow cooked with Yukon gold potatoes, thyme and bay leaves in chicken broth, then blended with heavy cream. Serves 8.
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Ingredients
- 2 large leeks sliced, thick green ends discarded, rinsed after slicing
- 3 tablespoons salted butter
- 2 cloves garlic minced
- 3 pounds Yukon gold potatoes peeled if you prefer, cut into 1-inch cubes
- 7 cups chicken broth
- 2 bay leaves removed before blending
- 3 sprigs fresh thyme or 1 teaspoon dried leaf thyme (not ground); fresh sprigs removed before blending
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups heavy cream
- fresh chives chopped, for garnish
Instructions
- Slice the leeks, discarding the thick green pieces at the ends. Rinse the sliced leeks well, since they can have sand in them.
- Cook the leeks with the butter and garlic in a large skillet over medium-high heat until the leeks are softened and browned.
- Add the leeks to the slow cooker with the potatoes, bay leaves, thyme, salt and pepper. Pour in the chicken broth and put the lid on.
- Cook on HIGH for 5 hours or on LOW for 8 hours, until the potatoes are soft.
- Remove the bay leaves and the thyme sprigs if you used fresh. Blend the soup with an immersion blender, but do not overblend. If you use a blender or food processor, blend in small batches.
- Add the heavy cream and blend again a little, until the soup is creamy and steaming hot (165°F).
- Ladle into bowls, top with chopped chives and serve hot with crusty bread.
Notes
Rinse the leeks after slicing and use the white and light green parts. Blend just until smooth; overblending can make it gummy. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to a rolling boil (165°F). Potatoes and cream don't freeze well.
Nutrition
Serving: 1servingCalories: 354kcalCarbohydrates: 36.7gProtein: 6.7gFat: 21.1gSodium: 1281mgFiber: 4.2gSugar: 4.5g