Description
A hearty and creamy slow cooker potato leek soup, perfect for cozy nights and meal prep. Made with leeks and potatoes, it offers a comforting, velvety texture without heavy cream.
Ingredients
Scale
- 3 large leeks
- 4 cups potatoes
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse and thinly slice the leeks, ensuring all dirt is removed.
- Step 2: Peel and chop the potatoes into small cubes.
- Step 3: Add the sliced leeks, chopped potatoes, vegetable broth, olive oil, salt, and pepper into the slow cooker.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Step 5: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Step 6: Serve hot, optionally garnished with herbs or a drizzle of olive oil.
Notes
For a vegan version, ensure to use vegetable broth and skip any dairy toppings. You can add other vegetables like peas or asparagus for seasonal variation.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: American
Keywords: slow cooker potato leek soup, easy recipes
