Slow Cooker Potato Leek Soup
This Slow Cooker Potato Leek Soup is a comforting and hearty dish perfect for colder weather or anytime you’re in the mood for a satisfying soup.
Ingredients
- 3 pounds Russet potatoes, peeled and diced or Yukon Gold potatoes
- 5 leeks, sliced in half moons white and light green parts only, washed well
- 8 cups chicken broth, low-sodium or vegetable broth
- 2 tbsp butter or olive oil
- 1 1/2 tsp salt
- 1/4 tsp white pepper ground
- 1 large clove of garlic or 2 medium cloves of garlic
- 3 stalks of celery chopped
- 1 can white beans Optional for added protein
- Leek Oil Optional for garnishing
- Chives Optional for garnishing
- Sour Cream Optional for garnishing
Instructions
- Wash your leeks thoroughly. The easiest way to do this is to slice them lengthwise, and then into half-moons. Then, put them in a bowl of water and agitate them with your hands. Rinse them in a colander. I repeat this process until there is no silt on the bottom of the bowl.
- Melt butter in a medium skillet over low heat and add leeks. Cover and let them cook for 7-10 minutes until soft, but not browned.
- Add garlic and let cook for 1 minute.
- While leeks and garlic are cooking, add potatoes, broth, salt and pepper to your slow cooker and stir to combine. For added protein, you can add a can of drained white beans and an additional cup of water or broth.
- Add sauteed leek and garlic mixture.
- Cover and cook on low for 8-9 hours or high for 4-5 hours.
- Use a hand held blender or immersion blender to blend the soup while still in the slow cooker. You can either puree it all or just part of the soup so that some chunks still remain.
- Serve as is, with a dollop of sour cream, a swirl of Leek Oil, or a sprinkling of chives.
Nutrition
Serving: 12ouncesCalories: 370kcalCarbohydrates: 67gProtein: 17gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 751mgPotassium: 1639mgFiber: 7gSugar: 5gVitamin A: 1445IUVitamin C: 23mgCalcium: 134mgIron: 6mg
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