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about 13 hours ago

Slow Cooker Potato Leek Soup

Slow Cooker Potato Leek Soup

Recipe Details

Author Bri Beaudoin
Prep Time 10 minutes
Cook Time 3 to 4 hours on high or 6 to 8 hours on low

Summary

A cozy, ultra-creamy potato leek soup made effortless in the slow cooker, brightened with tangy buttermilk and finished with a silky splash of cream. Comforting yet lively, with a clean, velvety finish.

Instructions

  1. 1

    Add leeks, potatoes, broth, butter, garlic, salt, black pepper, nutmeg, and bay leaf to a slow cooker and stir to combine.

  2. 2

    Cover and cook for 3 to 4 hours on High or 6 to 8 hours on Low until potatoes are very tender.

  3. 3

    Remove and discard the bay leaf. Using an immersion blender, blend just until smooth (about 1 minute). Alternatively, carefully blend in batches in a countertop blender, venting the lid.

  4. 4

    Stir in the buttermilk and cream. Taste and adjust seasoning with additional salt or cream if desired.

  5. 5

    Ladle into bowls and garnish as desired (e.g., chives, extra cream swirl, croutons, crispy shallots).

Ingredients

  • 4 cups leeks (chopped (white and light green parts only))
  • 1 lb russet potatoes (peeled and chopped)
  • 4 cups vegan chicken broth
  • 2 tablespoons butter
  • 3 cloves garlic (minced)
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 bay leaf (dried)
  • 1 cup buttermilk
  • 1/3 cup whipping cream
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