This slow cooker leek and potato soup recipe couldn’t be easier! Made with leeks, Yukon gold potatoes and heavy cream. Simply toss your ingredients into the slow cooker in the morning, and when you’re home, puree them for a delicious and creamy soup.
In a slow cooker combine leeks, potatoes, garlic, butter, salt, dried thyme, chili flakes and the bay leaf. Cover with broth–either vegetable or chicken would work here. Cook on low for eight hours.
After eight hours, your soup will be more muted in colour, remove the bay leaf and discard. In two batches, puree the soup and return it to the crockpot. Stir in cream, if using, or a little bit of extra water.
Notes
I don’t peel the potatoes in this recipe, it saves time! If you want a lighter-coloured soup, you could peel them, but I don’t find it necessary.
This soup will continue to thicken as it cools, if you want a runnier soup you can always stir in some more water, milk or cream to adjust to your preferences.
If you’re in a time crunch, you can also cook this recipe in your crockpot on high for four hours.
Did you try this recipe?Leave a comment + rating and let me know what you think!