Leek And Potato Soup Slow Cooker Recipe

Leek and potato soup is a classic soup that is easy to make and deliciously satisfying. This slow cooker recipe is an easy and convenient way to make the classic soup. All you need to do is prepare the ingredients, put them into the slow cooker, and let the slow cooker do the rest of the work. The result is a creamy and flavorful soup that perfect for a cozy night in or a family dinner.

Ingredients

To make this leek and potato soup, you will need the following ingredients:

- 2 tablespoons of olive oil
- 2 large leeks, washed, trimmed and sliced
- 3 cloves of garlic, minced
- 2 large potatoes, peeled and cut into cubes
- 6 cups of vegetable broth
- 2 teaspoons of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of heavy cream (optional)

Instructions

To make this leek and potato soup, follow these simple steps:

1. Heat the olive oil in a large skillet over medium heat. Add the leeks and garlic and cook for about 5 minutes, stirring occasionally, until the leeks are softened.

2. Transfer the leeks and garlic to the slow cooker. Add the potatoes, vegetable broth, thyme, oregano, salt, and pepper. Stir to combine.

3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.

4. When the soup is done cooking, use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, you can carefully transfer the soup to a blender and blend until smooth.

5. Stir in the heavy cream (optional). Taste and adjust the seasoning if needed.

6. Serve the soup with a sprinkle of freshly chopped parsley (optional). Enjoy!

Nutrition

This leek and potato soup is packed with nutrients! One serving of this soup contains the following nutrients:

- Calories: 174 kcal
- Carbohydrates: 27 g
- Protein: 4 g
- Fat: 7 g
- Fiber: 5 g
- Vitamin A: 568 IU
- Vitamin C: 17.7 mg
- Iron: 2.1 mg
- Potassium: 534 mg

Tip

This leek and potato soup can be stored in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months. To reheat, simply thaw in the refrigerator overnight and reheat in a pot on the stove or in the microwave.

Conclusion

This leek and potato soup slow cooker recipe is an easy and convenient way to make a delicious and comforting soup. It is packed with nutrients, and is perfect for a cozy night in or a family dinner. All you need to do is prepare the ingredients, put them in the slow cooker, and let the slow cooker do the rest. Enjoy!