Slow-Cooker Leek & Potato Soup

I’ve been making a lot of soups lately. A lot of soups. So much so, that Alec has been asking, “What soup is for dinner?” every day. The weather is definitely to blame- this rainy, November chill has been driving me to the kitchen for cozy, stick-to-your-ribs comfort food. Potato soups definitely fit in that category, but I’ve run into a wall with most recipes I’ve come across. They tend to be that watered-down-mashed-potato texture that I’m not a fan of. If you are a fan of more soupy consistencies, you’ll love this soup. If you like them thicker, just add less chicken stock or more potatoes!

Ingredients

  • 4 leeks
  • 3 cloves garlic
  • 5 potatoes
  • 7 cups chicken stock
  • 1 teaspoon ground thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 bay leaves
  • 1/3 cup heavy cream

 

Directions:

  1. Clean and prep leeks. Discard dark green tops and roots so only white and green stalks remain. Wash thoroughly, making sure to get in between layers.
  2. Slice thinly and saute over medium-high heat with some butter, or an oil of your choice. Add chopped garlic to pan, cooking for an additional 2-3 minutes. Do not brown mixture.
  3. Add leeks and garlic to slow cooker. Peel potatoes and rinse under cold water, then chop into 1 inch pieces and add to slow cooker. Top with the chicken stock, salt, pepper, thyme, and bay leaves.
  4. Cook for 6 hours on low or 4 hours on high. Switch off heat and stir in heavy cream. Remove bay leaves. Using an immersion blender, pulse-blend until no more chunks of potato remain.
  5. Finish with more salt and pepper, if needed, and serve with crusty bread.

 

Serves 6-8

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