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- 4 large russet potatoes, peeled and chopped - 3 leeks, white and light green parts only, cleaned and sliced - 1 medium onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk (for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives for garnish This soup has simple and fresh ingredients. The russet potatoes bring a creamy texture. The leeks add a sweet and mild onion flavor. Onions and garlic boost the taste even more. Vegetable broth gives depth, while thyme adds an earthy note. For those with dietary needs, you can easily make this soup dairy-free. Just swap the heavy cream for coconut milk. This keeps it rich and creamy without dairy. If you want to make it vegan, use vegetable broth and coconut milk. The soup will still taste amazing. You can adjust the salt and pepper to fit your taste too. Gather these ingredients, and you are ready to make a warm bowl of potato leek soup. To start, I recommend sautéing the onions and leeks for great flavor. Heat olive oil in a pan over medium-high heat. Add diced onion and sliced leeks. Cook them for 5 to 7 minutes. This step makes them soft and sweet. If you’re short on time, skip this step. You can add the onions and leeks directly into the slow cooker. Next, it’s time to add the main ingredients. Place the chopped russet potatoes, minced garlic, and dried thyme into the slow cooker. Pour in the vegetable broth. Don’t forget to season with salt and pepper to taste. This adds depth to the soup. Now, let’s discuss cooking times and temperatures. You can cook the soup on low for 6 to 8 hours. If you prefer a quicker option, use the high setting for 3 to 4 hours. The potatoes should be tender when it's done. This is key for a smooth soup. After cooking, it’s time to blend. Use an immersion blender to puree the soup. Blend until you reach your desired consistency. If you like a chunkier soup, blend only half of it. This gives a nice texture. Next, stir in the heavy cream or coconut milk. This adds a rich, creamy element. Make sure to mix well. Taste the soup and adjust the seasoning if needed. A little extra salt or pepper can make a big difference. Finally, let the soup cool slightly before serving. Serve it hot, topped with freshly chopped chives. This adds a pop of color and flavor. Enjoy your savory slow cooker potato leek soup! To make the best slow cooker potato leek soup, you need fresh ingredients. Use large russet potatoes for a creamy texture. The leeks add a nice sweetness. A good broth is key. Use vegetable broth for depth. Season well with salt and pepper. You can taste and adjust as you go. The thyme adds great flavor. It pairs perfectly with the potatoes. If you want a richer taste, add heavy cream or coconut milk before blending. This step makes the soup creamy and delightful. Watch out for overcooking the potatoes. If they cook too long, they may turn mushy. Stick to the cooking times in the recipe. If you’re short on time, skip sautéing the onions and leeks. Just add them directly to the slow cooker. Be careful not to skip seasoning. A bland soup is never good. Taste it before serving to adjust the flavors. For sides, serve this soup with crusty bread. A simple green salad pairs well, too. Top the soup with fresh chives for color and flavor. You can also add croutons for a nice crunch. This soup is warm and comforting, making it perfect for any meal. {{image_2}} You can switch up the main ingredients to explore new flavors. Try using Yukon Gold potatoes for a creamier texture. You can also mix in sweet potatoes for a hint of sweetness. If you want a light version, use cauliflower instead of potatoes. For a vegan soup, simply replace heavy cream with coconut milk or cashew cream. This keeps it rich and dairy-free. To boost the flavor, add spices and herbs. Try a pinch of smoked paprika for warmth or a dash of cayenne for heat. Fresh herbs like rosemary or parsley can brighten the dish. For extra depth, stir in a tablespoon of miso paste. You can also add cooked bacon or crispy shallots just before serving. These add-ins can transform your soup into something truly special. Presentation can make your soup shine. Serve it in rustic bowls with a drizzle of cream on top. Add a sprinkle of fresh chives for a pop of color. To change the texture, blend only half of the soup for a chunkier bite. If you prefer smooth soup, blend it all until creamy. Each style offers a different experience and can please every palate. To keep your slow cooker potato leek soup fresh, store it in airtight containers. Allow the soup to cool completely before sealing. For freezing, use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When reheating, use a pot on low heat or the microwave. Stir often to keep the soup smooth and flavorful. In the fridge, this soup lasts about 4-5 days. If you freeze it, it can last for up to 3 months. Always label your containers with the date to keep track of freshness. If you notice any off smells or changes in texture, it’s best to discard it. Make this soup ahead of time for easy meals during the week. You can cook a big batch on the weekend and store portions. Reheat only what you need. This saves time and makes dinner stress-free. Consider pairing it with a fresh salad or crusty bread for a complete meal. Can I make this soup vegan? Yes, you can make this soup vegan. Use coconut milk instead of heavy cream. This swap keeps the soup creamy and rich. Also, ensure you use vegetable broth, which is already vegan. What type of potatoes work best for this recipe? I recommend using russet potatoes. They have a great texture and flavor. They become soft and creamy when cooked. Yukon gold potatoes also work well for a buttery taste. How can I thicken my potato leek soup? If you want a thicker soup, blend more of the mixture. Use an immersion blender to puree the soup until smooth. You can also add a bit of cornstarch mixed with water. This will help thicken it without changing the taste. Can I use fresh leeks instead of frozen? Definitely! Fresh leeks are the best choice. They add great flavor and texture. Just make sure to clean them well, as dirt can hide between their layers. Sliced fresh leeks will enhance the soup's taste. In this post, we explored making a delicious slow cooker potato leek soup. We covered key ingredients and provided step-by-step instructions for cooking. I shared tips for enhancing flavor and avoiding common mistakes. You learned about variations, storage methods, and answers to common questions. Remember, a great soup starts with quality ingredients and proper seasoning. Enjoy creating your own version to share with family and friends!

Slow Cooker Potato Leek Soup

Warm up with a bowl of creamy slow cooker potato leek soup that's simple to make and bursting with flavor! Discover how to transform basic ingredients like potatoes and leeks into a comforting dish that's perfect for any day. With just a few steps, you can enjoy a hearty meal that can be made dairy-free too. Click through to explore the full recipe and savor the comforting goodness of this delicious soup!
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Ingredients
  

4 large russet potatoes, peeled and chopped

3 leeks, white and light green parts only, cleaned and sliced

1 medium onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk (for a dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh chives for garnish

Instructions
 

In a slow cooker, heat the olive oil over medium-high heat. Add the diced onions and leeks, sautéing for about 5-7 minutes until softened. (Skip this step if you're short on time; you can add them directly to the pot.)

    Add the chopped potatoes, minced garlic, thyme, and vegetable broth to the slow cooker. Season generously with salt and pepper.

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

        Once cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup.

          Stir in the heavy cream or coconut milk, mixing well. Adjust seasoning with more salt and pepper if necessary.

            Allow the soup to cool slightly before serving.

              Serve hot, garnished with freshly chopped chives on top.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8