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- 4 large russet potatoes, peeled and cut into 1-inch cubes - 3 leeks, thoroughly cleaned and sliced (include white and light green parts) - 1 medium yellow onion, finely diced - 4 cloves garlic, minced - 4 cups vegetable broth (preferably low sodium) - 1 cup heavy cream or coconut cream (for a vegan alternative) - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - Fresh chives, chopped (for garnish) I love using russet potatoes for this soup. They break down well and create a creamy base. Leeks add a soft, sweet flavor that makes every bite special. When you slice the leeks, be sure to wash them well. They can hold dirt in their layers. A good rinse keeps your soup clean and tasty. Onions and garlic give depth to the soup. They add warmth and richness. I prefer using a medium yellow onion for this dish. Its flavor balances well with the potatoes and leeks. The garlic brings a nice kick. The vegetable broth is essential. It gives the soup a savory base. I often choose low-sodium broth. This way, I can control the salt level. Adding heavy cream gives a rich texture. If you want a lighter option, coconut cream works just as well. Don't forget the thyme! It adds a lovely herbal note. A sprinkle of salt and black pepper brings everything together. Finally, fresh chives add a pop of color and taste. They make the soup look pretty too. This mix of ingredients creates a comforting and nourishing dish that warms the heart. First, you need to clean the leeks. To do this, slice the leeks thinly. Then, place the slices in a bowl of cold water. Swirl the leeks around to remove any grit. Let them soak for a few minutes. After soaking, drain the leeks and set them aside. This method helps keep your soup clean and fresh. Next, slicing the leeks is simple. Use a sharp knife for clean cuts. You want to include both the white and light green parts. Avoid the dark green tops, as they can be tough. Thin slices will cook evenly in the soup. Now it’s time to layer the ingredients in your crockpot. Start with the diced russet potatoes. Next, add the cleaned and sliced leeks. After that, layer the diced onion and minced garlic. This order helps the flavors mix well during cooking. Even distribution is key here. Make sure each ingredient is spread out. This way, every bite of soup will be tasty. Cover the crockpot with its lid. Set it to cook on low for 6-8 hours. If you're in a hurry, choose the high setting for 3-4 hours. The potatoes should be fork-tender when done. This means they’re ready for blending into a creamy soup. Once cooking is complete, it’s blending time. Use an immersion blender for quick and easy blending. This tool lets you blend the soup right in the crockpot. If you don’t have one, use a regular blender. Pour the soup in batches into the blender. Blend until smooth but leave some chunks for texture. After blending, stir in the heavy cream or coconut cream. This adds richness to the soup. Mix until the cream is fully blended in. Next, taste the soup and adjust the seasoning. Add more salt or pepper if needed. Finally, let the soup cook on low for an extra 30 minutes. This step warms the cream and thickens the soup, making it even more delicious. To make your creamy potato leek crockpot soup shine, consider adding fresh herbs. Chopped parsley or dill can give a burst of freshness. You might also add a pinch of smoked paprika for a warm depth. Balance the creaminess by tasting as you go. If the soup feels too rich, add a splash of lemon juice. This brightens the flavors nicely. Crockpots can vary a lot. If yours cooks faster, start checking after 5 hours on low. For models that run cooler, you may need an extra hour. Your soup is ready when the potatoes are tender. Use a fork for testing. They should break apart easily. Serve your soup hot in deep bowls for a cozy feel. Garnish with fresh chives for a pop of color. A drizzle of cream adds a nice touch too. Pair the soup with crusty artisan bread. It’s perfect for dipping and makes a great meal. For a bit of crunch, serve with a simple green salad on the side. {{image_4}} If you want a vegan version of this soup, you can use coconut cream instead of heavy cream. Coconut cream adds a rich and creamy texture, just like dairy does. It also gives a nice hint of sweetness that blends well with the potatoes and leeks. You can find coconut cream in cans at most grocery stores. Just make sure to use the thick part at the top. This way, you keep the soup creamy without using any dairy. You may also add a splash of lemon juice for brightness, enhancing the overall flavor. Adding protein makes this soup heartier. If you like meat, consider adding cooked chicken or crispy bacon. Just chop them into small pieces and stir them in after blending the soup. For a vegetarian option, try adding white beans or chickpeas. They not only boost protein but also add a nice texture to the soup. You can also use lentils for a different twist. They cook well in the crockpot and take on the flavors of the soup. You can mix in other root vegetables to change the flavor. Carrots, parsnips, or sweet potatoes work great. They add sweetness and depth to the soup. You can also use seasonal vegetables like squash or pumpkin in the fall. Just peel and cube them the same way you do with potatoes. This keeps the cooking time similar. Feel free to experiment with whatever vegetables you have on hand for a unique touch! For storing your creamy potato leek soup, choose airtight containers. Glass or plastic containers work well. Make sure they seal tightly to keep the soup fresh. The soup lasts up to five days in the fridge. Check for any off smells or colors before eating. Enjoy it warm, as it tastes great even after a few days! You can freeze the soup for later use. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date. The soup can last up to three months in the freezer. When you’re ready to eat, thaw the soup in the fridge overnight. To reheat, pour it into a pot and warm it on low heat. Stir occasionally to keep it smooth. If it seems thick, add a splash of broth or water to loosen it up. Enjoy your cozy meal anytime! Yes, you can easily adapt this recipe for the stove. Start by heating olive oil in a large pot. Add the diced onion, garlic, and leeks. Cook until soft, about 5 minutes. Then, add the potatoes and broth. Bring it to a boil, then reduce the heat. Let it simmer for 30-40 minutes until the potatoes are tender. Blend as you would in the crockpot and stir in the cream. This method is quicker and still tasty! If you want a thicker soup, try a few methods. First, mash some of the cooked potatoes in the pot. This adds creaminess without changing the flavor. Second, you can mix a bit of cornstarch with cold water. Stir it in while the soup cooks for a few more minutes. Lastly, using a blender will also help achieve the desired thickness. To reheat the soup, you can use the stove or microwave. On the stove, pour the soup into a pot over medium heat. Stir often until it’s hot. In the microwave, place the soup in a microwave-safe bowl and cover it. Heat it for 1-2 minutes, stirring halfway through. Both ways work well to keep the flavors intact. Yes, this soup is great for meal prep! You can make a big batch and store it in the fridge. Use airtight containers for best results. It lasts about 4-5 days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. This makes for a quick and easy meal later! This blog post covered a tasty soup recipe using potatoes, leeks, and herbs. You learned how to prepare the ingredients, layer them in a crockpot, and achieve a creamy texture. I shared tips to enhance flavor and variations for different diets. Remember, this soup is easy to customize and perfect for any meal. Try it out and make it your own! Enjoy the warmth and comfort it brings.

Creamy Potato Leek Crockpot Soup

Warm up with this delicious creamy potato leek crockpot soup that’s perfect for cozy nights! Made with tender potatoes, fresh leeks, and a hint of garlic, this comforting recipe is simple to prepare and bursting with flavor. Just layer your ingredients in the crockpot and let it do the work! Click through to discover the full recipe and enjoy a bowl of creamy bliss today that your family will love!
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Ingredients
  

4 large russet potatoes, peeled and cut into 1-inch cubes

3 leeks, thoroughly cleaned and sliced (include white and light green parts)

1 medium yellow onion, finely diced

4 cloves garlic, minced

4 cups vegetable broth (preferably low sodium)

1 cup heavy cream or coconut cream (for a vegan alternative)

2 tablespoons extra virgin olive oil

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh chives, chopped (for garnish)

Instructions
 

Prepare the Leeks: Start by slicing the leeks thinly. Place the slices in a bowl of cold water to help remove any grit. Agitate the water and let them soak for a few minutes before draining and setting the leeks aside.

    Layer Ingredients: In your crockpot, add the diced russet potatoes, the cleaned and sliced leeks, the diced onion, and the minced garlic, layering them evenly.

      Season and Drizzle: Drizzle the olive oil over the vegetables. Sprinkle the dried thyme, followed by a generous pinch of salt and freshly ground black pepper. Use a wooden spoon to stir everything together, ensuring that the ingredients are well mixed.

        Add Broth: Carefully pour the vegetable broth over the entire mixture, ensuring the vegetables are fully submerged in the liquid to achieve even cooking.

          Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender.

            Blend for Creaminess: Once cooking is complete, use an immersion blender to puree the soup until smooth yet still slightly chunky for texture. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, then return it to the crockpot.

              Incorporate Cream: Stir in the heavy cream (or coconut cream) until it’s fully blended into the soup. Taste and adjust the seasoning with additional salt and pepper as needed.

                Heat Through: Allow the soup to cook on low for an additional 30 minutes to thoroughly warm the cream. This step ensures a rich and creamy texture.

                  Prep Time: 15 minutes | Total Time: 7-8.5 hours | Servings: 6

                    - Presentation Tips: Serve the soup hot in deep bowls, garnished with freshly chopped chives and a light drizzle of cream for an elegant touch. For a comforting meal, pair it with slices of crusty artisan bread or a warm baguette!