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!
- 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
- 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.
- 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.
- 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.
- 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.
- Finish with more salt and pepper, if needed, and serve with crusty bread.