Slow Cooker Potato Leek Soup
An easy, comforting, and delicious vegetarian soup that cooks all day in the slow cooker.
Servings: 6 servings
Calories: 295kcal
Ingredients
- 3 tablespoon butter
- 3 large leeks white and light green parts, sliced
- ½ white onion diced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic minced
- 2 sprigs fresh thyme
- 3 lbs Yukon gold potatoes cut into chunks
- 5-6 cups vegetable broth adjust according to how thick you like your soup
- ½ cup half and half
Instructions
- In a large pan or a slow cooker with sauté function, melt the butter over medium heat.
- Add the leeks and onion, season with salt and pepper, and cook until softened, about 5 minutes.
- Add the garlic and thyme, and cook for another minute.
- If using a sauté pan, transfer to a slow cooker.
- Add the potatoes and broth.
- Cook on high for 3-4 hours or low for 8 hours.
- Using a hand immersion blender, puree the soup until creamy. Alternately, you can transfer the mixture to a large blender to puree.
- Stir in the half and half.
- Enjoy!
Notes
Storage - store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
Nutrition
Calories: 295kcal | Carbohydrates: 51g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 1251mg | Potassium: 1088mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1426IU | Vitamin C: 52mg | Calcium: 84mg | Iron: 3mg