Ingredients
Vegetables
- 3 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 small onion, diced
Liquids & Dairy
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Ingredients: Peel and dice the potatoes, clean and slice the leeks thoroughly to remove grit, and dice the small onion.
- Add to Slow Cooker: Place the potatoes, leeks, onion, broth, butter, salt, and black pepper into the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are very tender.
- Blend Soup: Using an immersion blender, blend the soup directly in the slow cooker until smooth. Alternatively, carefully blend the soup in batches in a traditional blender.
- Add Cream: Stir in the heavy cream and continue to cook the soup in the slow cooker for an additional 10 to 15 minutes, allowing the flavors to meld.
- Adjust Seasoning and Serve: Taste and adjust the salt and pepper if needed. Serve the soup warm, optionally garnished with chopped chives or crispy bacon.
Notes
- Garnish with chopped chives or crispy bacon for added flavor and texture.
- Substitute heavy cream with half-and-half for a lighter soup.
- The soup is vegetarian if vegetable broth is used; use chicken broth for a non-vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: French-Inspired
- Diet: Vegetarian
