Description
A warm and creamy potato soup cooked slowly in a crockpot, featuring fresh leeks and herbs.
Ingredients
Scale
- 4 large Yukon Gold or Russet potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 cups chicken or vegetable broth
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup heavy cream or whole milk (or dairy-free alternative)
- Salt and pepper to taste
- Crispy bacon, chives, or shredded cheese for garnish (optional)
Instructions
- Prep the vegetables: Peel and dice the potatoes, and rinse under cold water. Clean and thinly slice the leeks.
- Sauté the leeks and garlic: Heat olive oil in a skillet over medium heat, add leeks and sauté until soft (about 5 minutes). Add minced garlic for the last minute.
- Combine in the crockpot: Transfer the sautéed mixture to the crockpot, add potatoes, broth, and herbs, and stir gently.
- Cook low and slow: Set the crockpot on low for 6-8 hours or high for 3-4 hours.
- Add the cream: About 30 minutes before serving, stir in cream or milk.
- Blend if desired: Use an immersion blender for a smoother texture, or leave it chunky.
- Season to taste: Adjust seasoning with salt and pepper before serving.
- Serve warm: Garnish with chives, bacon, or cheese if desired.
Notes
This soup is versatile; customize with additional ingredients as desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: soup, potato, crockpot, comfort food, creamy soup