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slow cooker potato leek soup

Creamy, chunky potato leek soup cooked in a slow cooker.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 6
Author: sara rose : a flavor journal.

Ingredients

  • 1 Tbsp. unsalted butter
  • 1/2 cup carrot finely chopped
  • 3/4 cup celery finely chopped
  • 3/4 cup white onion finely chopped
  • 1 cup leeks finely chopped
  • 2 large cloves garlic minced
  • 1/2 tsp. salt divided
  • 1/4 tsp. pepper
  • 2 large russet potatoes peeled and chopped into thin slices or 1" cubes
  • 2 cups chicken broth
  • 1 cup half and half
  • additional salt and pepper to taste

Instructions

  • Set slow cooker to high.
  • Melt butter over medium heat in a large saute pan.
  • Add carrot, cook 3-4 minutes, or until tender.
  • Add celery and onion, cook another 2-3 minutes.
  • Add leeks and garlic, and cook an additional 2-3 minutes, until fragrant and tender.
  • Season with a 1/4 tsp. salt and 1/4 tsp. pepper. Stir to coat all vegetables with salt and pepper, then transfer entire contents of pan to slow cooker.
  • Wipe any excess liquid from underneath and from the sides of of the saute pan, then return the same pan back to the stovetop, still on medium heat.
  • Pour in chicken broth, and allow it to heat through to a simmer - about 3-4 minutes.
  • Add 1/4 tsp. salt to chicken broth and potatoes, then allow to simmer for another 3-4 minutes.
  • Transfer entire contents of the pan to the slow cooker, directly on top of the vegetables.
  • Cook on high for four hours. After this time is up, remove the lid. Using a potato masher, proceed to mash the potatoes down to as small of bits as possible. Try to achieve a soup consistency.
  • Pour in half and half one quarter cup at a time, still mashing as you pour it in. Once all half and half is in, stir to fully combine all ingredients. Add additional salt and pepper to taste, if necessary.
  • Serve hot! Top with chopped chives. (I also added a touch of shredded cheese... :) )

Notes

To achieve a creamier texture, ladle all contents of the slow cooker to a food processor before adding the half and half. Pulse the soup until your desired consistency is achieved, thens slowly add the half and half.
For a much chunkier version, simply mash the contents directly in the slow cooker (as I did), but only to your desired consistency. The carrots and potatoes will be the vegetables that stay prominently chunkier!