Potato & Leek Soup, Slow Cooker Version

Here on the west coast, spring has mostly decided to arrive early. Our trees have already begun to bloom and flower, the birds are returning, and the bees have started to buzz again. I’m not quite ready to throw myself into spring baking just yet, I’d like to savor my last bit of winter cooking for as long as possible. Plus, I know a number of you out there are still getting snow right now!

This recipe is simple, delicious, and will warm you from the inside out!

Ingredients you will need:

  • 4 Leeks
  • 4 large or 10 small Russet Potatoes, peeled and diced
  • 4 to 6 cups Chicken Broth, to cover (about 2 to 3 cans broth)
  • Salt and Pepper to taste
  • 1/3 cup Cream (or 4 oz cream cheese)


You will want to wash, peel, and trim your leeks and potatoes. To clean a leek you will simply begin by cutting off about 1/2 an inch of the bottom, as well as the green stems. Cut the leeks in half lengthwise and run under cool water, getting as much water between the layers as possible. 


Peel and dice your potatoes, slice your leek halves into slivers, and toss into your slow cooker. Cover with chicken broth, or water if you are in a pinch. Set heat to LOW and cook for between 6-8 hours, until your potatoes are tender. 

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Using an immersion blender, blend until your soup is smooth. Add about 1/3 cup of cream, stir until fully incorporated. Add a pinch salt and pepper, tasting for seasoning as you go. 

If you do not have cream, you can substitute 4 ounces of cream cheese for it, cut into squares. Just make sure to blend and incorporate it well.

If you do not have an immersion blender, you can ladle the soup into a regular blender in two batches.

Ladle into bowls and garnish with a bit more cream, or some sour cream, pepper, and some chopped chives if you are so savvy to have some on hand. I, today, was not so savvy.




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