Description
A comforting creamy soup made with leeks, potatoes, and flavored with garlic and fresh herbs.
Ingredients
Scale
- 3 large leeks, white and light green parts only, cleaned and sliced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken or vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons fresh chives, chopped
Instructions
- Prepare the leeks by removing dark green tops and roots, slicing lengthwise to wash out grit, then cross-slicing into half-moons.
- Crock Pot Method: Add leeks, potatoes, broth, garlic, thyme, salt, pepper, and butter to a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours until potatoes are very soft.
- Instant Pot Method: Combine leeks, potatoes, broth, garlic, thyme, salt, pepper, and butter in the inner pot. Secure lid and set to Manual/Pressure Cook on High for 10 minutes. Perform a Quick Release once the cycle completes.
- Once cooked, use an immersion blender directly in the pot to process the soup until completely smooth.
- Stir in the heavy cream until fully incorporated and heated through.
- Taste and adjust seasoning with additional salt or pepper as desired.
- Serve hot garnished with chopped fresh chives.
Notes
- This soup can be made a day in advance and stored in the refrigerator to enhance its flavors.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg