Slow cooker Potato Leek soup is so easy to make! And, it’s the one soup my kids ask for over and over. Autumn and winter are the perfect times of year for this flavorful soup. With simple, straightforward ingredients and only a little washing and chopping, this is a star player in the slow cooker soup category.
My kids love this soup. I make it on those really busy nights (read = driving all over town picking up and dropping off kids) when it’s nice to have something ready and waiting.
You will need:
- 4 medium to large potatoes, peeled (optional)
- 2-3 leeks, sliced, white and light green parts only
- 32 oz. chicken broth
- kosher salt
- Half-n-Half cream (optional)
Rinse, peel and cube the potatoes into 1″ pieces. Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl). Add potatoes, leeks and chicken broth to the crock pot (in this order); season with salt and pepper. Cook on low heat for 6 hours.
Use an immersion blender or traditional blender to puree the soup. Season to taste. Optional: if you like a creamier version, stir in 2 ounces of half-n-half cream.
How easy is that?!
What’s your favorite soup in the slow cooker?