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To make this creamy potato leek crockpot soup, you need the following ingredients: - 4 large russet potatoes, peeled and diced - 3 leeks, cleaned and sliced (white and light green parts) - 1 medium yellow onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives, chopped (for garnish) You can easily swap some ingredients to fit your taste or needs. - Use Yukon gold potatoes instead of russet for a creamier texture. - If you want a lighter soup, use half-and-half instead of heavy cream. - For a vegan version, stick with coconut cream. - Instead of vegetable broth, chicken broth works well too. - You can add celery for more flavor or swap garlic for shallots. Choosing fresh ingredients is key to a tasty soup. Here are my tips: - Pick firm potatoes with no sprouting or blemishes. - Choose leeks that are firm and have clean, green tops. - Select onions that feel heavy for their size and have dry skin. - For garlic, look for bulbs that are plump and have no soft spots. - Always check the expiration date on your broth and cream. First, gather your ingredients. You will need: - 4 large russet potatoes, peeled and diced - 3 leeks, cleaned and sliced (white and light green parts) - 1 medium yellow onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives, chopped (for garnish) Start by prepping the leeks. Slice them thinly and soak them in a bowl of water. This helps remove any dirt. Drain them and set them aside. Next, dice the potatoes, onion, and garlic. Having all your ingredients ready makes cooking easier. In your crockpot, add the diced potatoes, sliced leeks, diced onion, and minced garlic. Drizzle with olive oil. Sprinkle with dried thyme, salt, and pepper. Stir everything to mix well. Pour the vegetable broth over the top, ensuring the veggies are fully submerged. Cover the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should become tender. Once the cooking time is up, it's time to blend. Use an immersion blender to puree the soup until it's creamy. You can also transfer it in batches to a standard blender if needed. After blending, stir in the heavy cream or coconut cream. Mix until fully incorporated. Taste and add more salt and pepper if needed. Let the soup cook for an additional 30 minutes on low to warm the cream through. Enjoy the rich, creamy flavor! To make your creamy potato leek soup even better, consider these tips: - Use fresh leeks. They add a sweet flavor. - Sauté the garlic and onion before adding to the crockpot. This boosts the taste. - Add a bay leaf during cooking. Remove it before blending for depth. - Experiment with spices, like nutmeg or smoked paprika, for a unique twist. - Finish with fresh herbs. Chives work great and add color. The cooking time can change based on your crockpot. Here’s what to keep in mind: - For a more tender soup, cook on low for 8 hours. - If short on time, use high heat for 3-4 hours. - Always check the potatoes for doneness. They should easily mash with a fork. - If you like a thicker soup, blend for longer. This will create a creamier texture. Serving your soup right makes it more enjoyable. Here are some ideas: - Use deep bowls for a cozy feel. - Garnish with chopped chives and a drizzle of cream. This adds flair. - Serve with crusty bread for a filling meal. - Pair with a simple salad for a balanced dinner. - Consider using colorful bowls to make the dish pop. {{image_2}} You can easily make this soup vegan and dairy-free. Just swap heavy cream for coconut cream. It adds a lovely, rich taste. You can also use a plant-based broth to keep it vegan-friendly. This way, you keep all the creamy goodness without any animal products. Want to make your soup heartier? Add protein! Chickpeas or white beans work well. Drain and rinse them before adding. You can also add cooked chicken or turkey to the mix. These options make the soup filling while keeping it delicious. Feel free to change the flavors! Add a pinch of nutmeg for warmth. If you like spice, add red pepper flakes. Fresh herbs like parsley or dill can brighten the taste. Adjust the seasonings to fit your mood. Each variation offers a new twist on the classic flavor. To keep your creamy potato leek soup fresh, let it cool first. Then, transfer it to an airtight container. Make sure to store it in the fridge. It will stay good for about three to four days. When you want to eat it again, just take it out and heat it up. If you want to save some soup for later, freezing is a great option. After the soup cools, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. This soup can last up to three months in the freezer. Just remember, the cream may change texture a bit when thawed. When you're ready to enjoy your soup, take it out of the fridge or freezer. If it’s frozen, let it thaw in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or water. Heat until it’s warm throughout. Enjoy it with fresh chives on top! Yes, you can make this soup ahead of time. It stores well in the fridge. To do this, cook the soup as directed, then let it cool. Place it in an airtight container and store it in the fridge. It will last for about three days. You can also freeze it for longer storage. Just make sure to leave some space in the container for expansion. When you are ready to eat, thaw it overnight in the fridge and reheat on the stove. To make this soup healthier, you can make a few simple swaps. Use low-sodium vegetable broth to cut down on salt. You can also replace heavy cream with a lighter option, like milk or unsweetened almond milk. If you want more fiber, add in some chopped kale or spinach. These greens cook down well and add nutrients without changing the taste much. Also, consider adding more veggies like carrots or celery for added texture and health benefits. This soup pairs nicely with many sides. A fresh green salad adds a nice crunch and balances the creaminess. Crusty bread is another great option; it’s perfect for dipping. You can also serve it with grilled cheese sandwiches for a cozy meal. If you want a bit of protein, consider pairing it with roasted chicken or a light quiche. Each option enhances the soup's flavors while providing a complete meal. This blog post covered ingredients, cooking steps, and storage tips for creamy potato leek soup. You learned how to select fresh ingredients and the best ways to enhance flavor. Don’t forget about the variations, like vegan options or adding protein. Proper storage can keep leftovers tasty and fresh. By following these tips and tricks, you will enjoy a delicious soup anytime. Make this recipe your own; get creative and share it with friends!

Creamy Potato Leek Crockpot Soup

Warm up your evenings with this delicious Creamy Potato Leek Crockpot Soup recipe! With simple ingredients like russet potatoes, leeks, and a touch of cream, this soup is both comforting and easy to make. Just toss everything into your crockpot and let it do the work while you relax. Perfect for a cozy family dinner or meal prep for the week. Click through to discover the full recipe and enjoy a bowl of creamy goodness!
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Ingredients
  

4 large russet potatoes, peeled and diced

3 leeks, cleaned and sliced (white and light green parts)

1 medium yellow onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Instructions
 

Begin by prepping the leeks: slice them thinly and soak them in a bowl of water to remove any dirt. Drain and set aside.

    In your crockpot, place the diced potatoes, sliced leeks, diced onion, and minced garlic.

      Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper. Give everything a good stir to combine.

        Pour the vegetable broth over the top of the mixture, making sure the vegetables are submerged.

          Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

            Once the cooking time is up, use an immersion blender to puree the soup until it's creamy but still has some texture. You can also transfer it in batches to a standard blender if necessary.

              Stir in the heavy cream (or coconut cream) until well incorporated. Adjust seasoning with more salt and pepper if needed.

                Let the soup cook for an additional 30 minutes on low to warm the cream through.

                  Prep Time: 15 minutes | Total Time: 7-8.5 hours | Servings: 6

                    - Presentation Tips: Serve hot in bowls, garnished with freshly chopped chives and a drizzle of cream for added richness. Pair it with crusty bread for a heartwarming meal!