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+ servings
Potato Leek Soup in a bowl with a spoon.

Slow Cooker Vichyssoise Soup

Katerina | Diethood
This Slow Cooker Vichyssoise Soup is perfect for a cozy winter meal. Also called potage parmentier, this leek & potato soup is a nutritious vegetarian dinner idea that the whole family can enjoy.
Servings : 8
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins

Ingredients
  

  • 2 pounds Yukon Gold Potatoes, peeled and quartered
  • 3 leeks, white and light green parts only,  roughly chopped
  • 1 tablespoon olive oil
  • 1 large carrot, sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 6 to 7 cups low sodium vegetable broth
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • 1/2 cup heavy cream, optional
  • chopped fresh parsley, for garnish, optional
  • fresh thyme leaves, for garnish, optional

Instructions
 

  • Place chopped potatoes and leeks in the slow cooker and set aside.
  • Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes.
  • Stir in garlic and cook for 20 seconds.
  • Add carrot mixture to the slow cooker.
  • Stir in vegetable broth; add butter and thyme sprigs.
  • Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
  • When done, remove the thyme sprigs and, if using, stir in the heavy cream.
  • Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.
  • Taste for seasonings and adjust accordingly.
  • If soup is too thick, add water or vegetable broth to thin it out.
  • Ladle soup into bowls.
  • Garnish with parsley and fresh thyme leaves.
  • Serve.

Equipment

  • Slow Cooker

Notes

WW FREESTYLE POINTS: 4
TO FREEZE
Potato Leek Soup can be frozen for 3 months, but don’t add the cream if you plan to freeze it. 
TO REHEAT
Defrost the soup in the refrigerator overnight; reheat it on the stovetop over medium heat until hot. Once heated through, stir in heavy cream and bring to a simmer; serve.

Nutrition

Serving: 1 cup | Calories: 159 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 473 mg | Potassium: 608 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 2396 IU | Vitamin C: 20 mg | Calcium: 71 mg | Iron: 5 mg | Net Carbs: 22 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: creamy soup recipe, crock pot recipes, crock pot Vichyssoise, crockpot recipes, easy vichyssoise recipe, leek and potato soup recipe, potato leek soup, slow cooker soup, slow cooker Vichyssoise