This Slow Cooker Leek And Potato Soup is perfect for a cozy winter meal. Also called potage parmentier, this soup is a nutritious vegetarian dinner idea for the whole family.
Servings : 8
Prep Time 10 minutesmins
Cook Time 8 hourshrs
Total Time 8 hourshrs10 minutesmins
Ingredients
2 poundsYukon Gold Potatoes,peeled and quartered
3leeks,white and light green parts only, roughly chopped
1tablespoonolive oil
1largecarrot,sliced
3celery ribs,sliced
3clovesgarlic,minced
1¼teaspoonssalt,or to taste
½teaspoonfresh ground black pepper,or to taste
6 to 8cupslow sodium vegetable broth
2tablespoonsbutter
3sprigsfresh thyme
½cupheavy cream,optional
chopped fresh parsley, for garnish, optional
fresh thyme leaves,for garnish, optional
Instructions
Place chopped potatoes and leeks inside 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 the carrot mixture to the slow cooker. Stir in the vegetable broth and add the butter and thyme sprigs.
Cover with the lid and cook on LOW for 6 to 8 hours or until the 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 the soup for seasonings and adjust accordingly.
If the soup is too thick for your liking, add more vegetable broth to thin it out.
Ladle the soup into bowls and garnish with parsley and fresh thyme leaves.
Leeks: Ensure leeks are washed thoroughly to remove trapped dirt between layers
Soup Texture: For a chunkier texture, blend only part of the soup. For smoother, blend thoroughly.
Avoid Curdling: Introduce the heavy cream off the heat so that it doesn't curdle.
Seasoning: Adjust salt as needed before serving. A hint of lemon juice can also enhance the flavors.
To freeze: Potato Leek Soup can be frozen for 3 months, but don’t add the cream if you plan to freeze it. When ready to serve it, 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; remove from heat and serve.
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.