Slow Cooker Leek and Potato Soup
This hearty and comforting slow cooker leek and potato soup is made with minimal effort, for a filling and delicious appetizer or dinner.
- 1 lb potatoes (500 g)
- 12 oz leeks (350 g)
- 3 cups vegetable broth (700 ml)
- small handful of fresh thyme (or 1 tablespoon dried)
- ¼ teaspoon salt (optional)
- ¼ teaspoon pepper (optional)
Peel the potatoes, and dice them into bite sized chunks. Chop the leeks, and finely chop the thyme. Add these, along with the vegetable stock to the slow cooker.
Cover with a lid, and slow cook on high for 3-5 hours, or on low for 6-8 hours.
Make sure that the potatoes are soft enough to pierce with a fork. Use an immersion blender to blend the soup smooth. You can alternatively blend the soup in batches using a regular blender.
Add salt and pepper to taste, and optionally any additional seasoning. Serve the soup immediately with your favorite sides, or store it in a refrigerator or freezer for later.
- Make sure that the potatoes are cooked through before you blend the smooth. They should be soft enough to pierce easily with a fork.
- Taste the blended soup before adding any salt or pepper. The vegetable broth could already be salty enough.
- Peeling the potatoes is key to making the soup perfectly smooth. If you keep the skins on, the soup will have a grainier texture, but it will still taste good.
- Use a decent amount of thyme, both the leaves and stems. This is the main flavor component of the soup, and should not be omitted.
- Leftover slow cooker leek and potato soup can be stored in an airtight container in a refrigerator for up to 4 days, or frozen for up to 6 months.