Slow Cooker Leek and Potato Soup

Preparation Steps

1. Clean the Leeks: Slice them lengthwise and rinse under cold water to remove dirt hidden between the layers, then slice into half-moons.

2. Cube the Potatoes: Peel and dice your potatoes into 1-inch cubes. Keeping them uniform ensures they cook at the same rate.

3. The “Aroma” Step: For extra depth, sauté the leeks and garlic in a pan with butter for 5 minutes before adding to the slow cooker. If you’re in a rush, you can skip this and toss them in raw!

The Cooking Process and Variations

Slow Cooker Instructions

Place the potatoes, leeks, garlic, thyme, and butter into the slow cooker. Pour the broth over the top until the vegetables are just submerged.

• Low Setting: 6 to 8 hours (Recommended for the best flavor development).

• High Setting: 3 to 4 hours.

Choosing Your Texture

Once the cooking time is up, you have two paths to take:

1. The Rustic Style (As Pictured): Use a wooden spoon to gently break up a few of the potatoes against the side of the pot. This thickens the broth while leaving hearty chunks to bite into.

2. The Velvet Style: Use an immersion blender (or transfer to a standard blender in batches) and blitz until completely smooth. Stir in a splash of heavy cream at this stage for a luxurious finish.

Page 4: Serving Suggestions and Storage

How to Garnish

The soup in the image is beautifully seasoned with coarse ground black pepper. To take it to the next level, consider these toppings:

• Fresh Chives: For a bright, oniony pop.

• Crispy Bacon Bits: For a salty, smoky contrast.

• Croutons: Sautéed in garlic butter.

• A Drizzle of Olive Oil: Use a high-quality extra virgin oil.

Storage and Freezing

• Fridge: Store in an airtight container for up to 5 days. The flavor actually improves on day two!

• Freezer: If you did not add cream, this soup freezes beautifully for up to 3 months. If you did add dairy, the texture may separate slightly when thawed, so we recommend freezing the base and adding cream during reheating.