Slow Cooker Potato Leek Soup
Comforting, creamy, cheesy, and now even easier to make, this potato leek soup delivers all the flavor for only minutes of work.
Servings 6 servings
- 2 tbsp unsalted butter
- 2 leeks, cleaned and thinly sliced, white and light green
- 1 tsp kosher salt
- 3 cloves garlic
- 5 sprigs fresh thyme
- 2 tsp dried oregano
- 2 leaves bay
- 3/4 cup white wine
- 5 cups low sodium broth, vegetable or chicken
- 4 medium (1 1/2 lbs) yellow potatoes, peeled and cut into 1-inch dice
- 1 1/2 cups half and half
- 8 oz grated cheese, such as havarti, fontina, cheddar, or gouda
- 2 tsp cornstarch
- chives and croutons for topping
Melt butter in a skillet over medium heat. Add leeks and salt and saute until soft, about 8 minutes. Add garlic; saute for 30 seconds.
Transfer the leeks and garlic to the slow cooker. Add thyme, oregano, bay leaves, white wine, broth, and potatoes. Set slow cooker on low for 5 hours.
Add half and half. Stir to combine.
Puree soup until smooth. Either puree in two batches in the blender or use a stick blender right in the pot. If the soup is a little too thick, add some more liquid - broth, half and half, or water, your choice.
Toss the cheese with a teaspoon or two of cornstarch. Add cheese to soup and mix in.
Set slow cooker on low for 30 more minutes to melt the cheese. Serve soup with croutons and chives.
- Blending: I used a KitchenAid Immersion Blender to blend the soup.
- Croutons: For the croutons, you can buy croutons or make my super awesome Fried Croutons (as seen in the photos).
- Leeks: As leeks tend to be gritty, make sure to clean the leeks well.