Crock Pot Potato Leek Soup Recipes

IRRESISTIBLE FRENCH POTATO AND LEEK SOUP

Steps:

• Gather the ingredients.
• Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. If desired, rinse the stalks under running water as well.
• Drain the leeks, dry with a paper towel, and slice into thin, even strips .
• Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned. This should take about 4 minutes.
• Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer.
• Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, remove the pan from heat.
• Put aside a few leeks for garnish. Remove and discard the bouquet garni.
• Puree the soup until smooth and silky using a blender , food processor, or immersion blender. Do this in small batches, to avoid splatters and burns.
• Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream.
• Gently heat the soup-avoid boiling it as high temperatures could curdle the cream.
• Garnish with reserved leeks and serve immediately with a side of crusty bread or a sandwich. Or, if desired, chill the soup in the refrigerator and serve it in the traditional French style.

CREAMY SLOW COOKER POTATO LEEK SOUP

Steps:

• Combine the potatoes, parsley, water, leeks, salt, pepper, onions, butter, carrot, celery, and chicken bouillon cubes in a crock pot. Mix well. Cover the crock pot and cook on low heat for 4-6 hours or until the vegetables are tender. Add the evaporated milk to the crock pot and turn the heat to high heat. Let cook for 30 minutes or until heated through. Serve the soup garnished with additional chopped parsley, if desired.

POTATO LEEK SOUP

Steps:

• Cut away the dark green, leafy section of the leeks along with the bulbs. We will be using the light green section of the stem and the white part at the bottom. (See post for images.)
• Wash the leek stems and pat them dry. Dice them and set aside.
• Heat 2 TBS Butter and 1 TBS olive oil in a 3 ½ or 4-quart soup pot over medium heat.
• Add the diced leeks, carrots, and celery. Saute for about 5 minutes, until softened. Add the minced garlic and cook for 1 more minute.
• While the vegetables cook, peel the potatoes and cut them into 1-inch cubes.
• Add 5 cups of chicken broth to the pot. Reserve the 6th cup for the end if you want to thin out the consistency of the soup.
• Add the bay leaf, ¼ tsp ground sage, and 1 tsp soy sauce.
• Submerge the potatoes into the broth and bring to a gentle boil. Cook, partially covered, for about 20 minutes or until the potatoes are very fork tender.
• Remove the bay leaf and use an immersion blender to mix until smooth. (Alternatively, you can transfer the soup to a blender in batches)
• Reduce heat to low. Stir in half and half and sour cream.
• Add up to 1 additional cup of chicken broth if a thinner consistency is preferred.
• Taste, and season with ¼ teaspoon of black pepper and ½ teaspoon of salt if desired. Simmer until ready to serve.
• Optional: Remove from heat and stir in up to 1 cup shredded cheddar cheese, or sprinkle with Parmesan prior to serving. Don't add shredded cheese to a super-hot base or the dairy will separate and the consistency will be grainy.
• PRO TIP: Add the rind from a block of Parmesan or Romano and let it dissolve into the soup as the potatoes cook. Remove if any of it remains, prior to blending. (The rind is the outer part of the block that feels extra firm. Don't add wax rinds to soup. See more info about cheese rinds here.)

SLOW COOKER POTATO LEEK AND CHEESE SOUP

Steps:

• Melt the butter in a skillet over medium heat. Add the sliced leeks (remember to keep some aside for serving) and salt and sauté until soft. Add the garlic; saute for 30 seconds and then remove from heat
• Pop the leeks and garlic into the slow cooker. Add in the thyme, oregano, bay leaves, white wine, broth, and potatoes and give it all a good stir
• Set the slow cooker to low for 5 hours
• After the 5 hours, add in the cream. Stir to combine and then puree the soup until smooth. If you have a stick blender then use that right in the pot, otherwise blend in batches in a regular blender (remember the soup expands when it is hot, so don't put too much in there)
• Pop everything back into the slow cooker and set to low for another 30 minutes
• After 30 mins, stir in the cheese and serve with the extra leeks and cheese

CROCK-POT POTATO LEEK SOUP

Steps:

• Combine all of the ingredients except for the half and half and cheese in the crock-pot. Set the crock-pot on low for 5 and 6 hours.
• When the crock-pot is done cooking, stir in the half and half.
• Puree the soup until smooth, using an immersion blender or puree in 2 batches in a blender. Return the soup to the crock-pot, if necessary.
• Set the crock-pot back on low for an additional 30 more minutes.
• When the crock-pot has finished, stir in the cheese to the soup; stir to melt the cheese. Serve soup with croutons or crusty bread and the rest of the wine used in the soup!

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

Steps:

• Cut all the above vegetables into bite size pieces.
• Put all the ingredients into the crock pot except the milk and chives.
• Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
• Stir in the milk during the last hour of cooking.
• Serve with chopped chives as a garnish.
• Bon Appetit.

SLOW COOKER POTATO LEEK SOUP

Steps:

• Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
• Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
• Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
• Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
• Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.

CROCK POT POTATO LEEK SOUP

Steps:

• Place all ingredients except milk and chives in crockpot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives.

CROCK POT POTATO LEEK SOUP (VEGAN)

Steps:

• Wash, trim and slice leeks and scallions, using only the white and light green parts. Dice half of an onion.
• Add oil, leeks, scallions, onions, and spices to crock pot. Cook on high in your crock pot for 20 minutes.
• In the meantime, wash and peel potatoes. Cube them into 1/2" pieces.
• When the leek and onion mixture has done its time, add potatoes, vegetable broth, and water. Cook on high in crock pot for 4 hours or until potatoes are tender (or on low for 7-9 hours). Puree using immersible blender, or carefully in small batches in your countertop blender.
• Yields 10 1-cup servings.