As we’re getting back into the routine after the holidays, we all gravitate to things that makes our lives easier and that we can rely on. One of those things to me is my good friend, the slow cooker (or loving called the Crock Pot). So today, we’re going to be talking about the Slow Cooker Leek and Potato Soup. It’s warm, filling, full of flavor, and the slow cooker does all the hard work for you. As Ina Garten would say: “how easy is that”?

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I add a couple of steps before adding everything to the slow cooker to add more delicious goodness! Once everything has been simmering for hours and developing flavor, you just use an emersion blender or food processor to blend your soup and you’re ready to serve!

So let’s get to it!

What You’ll Need To Make Slow Cooker Leek and Potato Soup

• 3 pounds Yukon Gold Potatoes
• 2 large leeks, sliced
• 3 tbs unsalted butter
• 3 cloves of garlic, minced
• 1 tsp red pepper flakes (optional)
• 7 cups chicken broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tbs salt
• 1/2 tbs black pepper
• 1 tbs Italian seasoning
• 1.5 cups heavy cream
• fresh scallions, grated cheddar, and bacon for garnish

How To Make It

1. Throughly wash the leeks and slice off the thick green ends. Roughly chop the leeks and add to a large skillet with butter. Season with salt and pepper. Cook until the leeks are softened and add in the minced garlic and red pepper flakes and cook until garlic is fragrant.
2. Add to the slow cooker along with the Yukon gold potatoes (peeling is optional and cut in half if potatoes are large), 1 tbs of salt, 1/2 tbs of pepper, thyme, and bay leaves. You could make a herb bundle with the thyme and bay leaves so they are easy to pull out later with some baker’s twine.
3. Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
4. Once the potatoes are softened, removed the thyme and bay leaves. Use an emersion blender or food processor and carefully blend the soup (be careful not to over blend).
5. Add the heavy cream and blend again just until the cream is incorporated.
6. Garnish with scallions, cheddar, and bacon and serve with some crusty bread and enjoy!

I love this Slow Cooker Leek and Potato Soup because not as heavy as a traditional loaded baked potato soup but still so comforting! It’s so easy to prep, toss in, and leave until your ready for dinner!

Happy Cooking Y’all,