Slow Cooker Creamy Potato and Leek Soup
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Why I Love This Recipe
Leeks were a staple in ancient Egyptian cuisine and were even pictured on pyramid artworks.
Ingredients You'll Need
2 lbs potatoes, peeled and diced into 1-inch cubes
2 large leeks, washed thoroughly and sliced thin
3 cups vegetable or chicken stock
1 cup heavy cream, divided
2 cloves garlic, crushed
2 tsp salt, divided
1 tsp black pepper, divided
2 tbsp butter
Chopped chives or parsley (for garnish)
Directions
Place the diced potatoes, leeks, garlic, salt (1.5 tsp), pepper (0.5 tsp), and stock into the slow cooker. Stir to combine.
Cover and cook on high for 3-4 hours or on low for 6-7 hours, until potatoes are very tender.
Once done, use an immersion blender to puree the ingredients in the slow cooker until smooth or to your desired consistency. Alternatively, transfer to a blender carefully and puree.
Stir in the butter and 3/4 cup of the heavy cream. Taste and adjust seasoning with remaining salt and pepper, if necessary.
Serve the soup in bowls, drizzling with the remaining cream, and sprinkle with chopped chives or parsley for garnish.
Pairs Well With
For pairing, try a Sauvignon Blanc or a warm chamomile tea
Questions, Comments & Reviews
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