Slow Cooker Potato Leek Soup Recipes

SLOW COOKER VEGAN LEEK AND POTATO SOUP

Steps:

• Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.
• Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.
• Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.

SLOW COOKER POTATO-LEEK SOUP

Steps:

• Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
• In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
• Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.

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

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.