Ingredients
Vegetables
- 2 large leeks (sliced)
- 3 lbs. Yukon gold potatoes
- 2 cloves garlic (minced)
Liquids
- 7 cups chicken broth
- 1 1/2 cups heavy cream
Herbs & Spices
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme, not ground)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Other
- 3 Tbsp. salted butter
- fresh chives (chopped for garnish)
Instructions
- Prepare the leeks: Slice the leeks, discarding the thick green ends. Place them in a large skillet with the butter and minced garlic. Cook over medium-high heat until the leeks are softened and fragrant, about 5-7 minutes.
- Assemble in slow cooker: Transfer the softened leeks to the slow cooker. Add the peeled (optional) potatoes, bay leaves, fresh or dried thyme, salt, and black pepper.
- Add broth and cook: Pour in the chicken broth, cover with the lid, and cook on high for 5 hours or on low for 8 hours, until the potatoes are very soft.
- Blend the soup: Remove the thyme sprigs and bay leaves. Using an immersion blender, blend the soup until smooth but not over blended. If using a food processor or blender, blend the soup in batches carefully.
- Add cream and finish: Stir in the heavy cream and blend a little more to combine. Garnish with chopped fresh chives and serve hot with crusty bread.
Notes
- Peeling potatoes is optional based on your texture preference.
- If fresh thyme is unavailable, dried leaf thyme will work well.
- Do not over-blend the soup to keep a slight texture for a creamy yet hearty feel.
- Use an immersion blender for ease, but a countertop blender works if done in batches.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit butter or replace with plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
