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Potato Leek Soup in a bowl with a spoon.

Slow Cooker Vichyssoise Soup

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.

Blue: 5   Green: 5   Purple: 5   Freestyle: 4
Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 159 kcal
Author Katerina | Diethood

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

  1. Place chopped potatoes and leeks in the slow cooker and set aside.

  2. Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes.

  3. Stir in garlic and cook for 20 seconds.

  4. Add carrot mixture to the slow cooker.

  5. Stir in vegetable broth; add butter and thyme sprigs.

  6. 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.

  7. When done, remove the thyme sprigs and, if using, stir in the heavy cream.

  8. Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.

  9. Taste for seasonings and adjust accordingly.

  10. If soup is too thick, add water or vegetable broth to thin it out.

  11. Ladle soup into bowls.

  12. Garnish with parsley and fresh thyme leaves.

  13. Serve.

Recipe 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 Facts
Slow Cooker Vichyssoise Soup
Amount Per Serving (1 cup)
Calories 159 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 473mg20%
Potassium 608mg17%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 4g4%
Protein 5g10%
Vitamin A 2396IU48%
Vitamin C 20mg24%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.